Hearty Beef Stout Stew with carrots, potatoes, celery and a rich chocolate stout beer! This dish is pure comfort food and is sure to warm your tummy! Enjoy with a slice of Irish Brown Soda Bread!
I was planning on making this stew with Guinness beer since it’s almost Saint Patrick’s Day and Guinness is so popular and easy to get this time of year. That was my thought process before I had to make adjustments to my beer selection because I picked up the veggies for this dish at Trader Joe’s, which doesn’t carry mainstream beers.
You can find a plethora of craft beers though, and TJ’s may even have a stout brand created for them. If so, it clearly would need to be labeled like-Guinness for me to pick it up for this stew.
I’m pretty clueless on all the brewing styles even though Alan has brewed beer for over 20 years! When you have a Brewmaster in the house I’ve learned that my favorite flavors are light beers (as in color), and any time I’ve cooked with a dark beer the dish is enhanced with a nice rich flavor.
So how did I choose a beer? I just looked for the word STOUT on the bottles, which I only found on Boatswain Chocolate Stout beer. Very scientific, right?! LOL The beer comes in a single 22 ounce bottle, which is more than you need for this recipe. In retrospect, I probably shouldn’t have added the whole bottle to this beef stout stew!
I made a great choice (pat on back)! The beer is brewed with cocoa powder adding a bold hoppy flavor that is delicious with the beef. It adds a rich flavor like a mole sauce!
This hearty beef stout stew is a perfect meal to enjoy on a cold rainy day and the flavors continue to develop the longer it cooks making this a fantastic leftover meal.
You also might want to try this quick bread, Guinness Beer Bread!
- 2 pounds boneless chuck roast cut into cubes
- salt and pepper for seasoning
- 3 tablespoons, divided canola or grapeseed oil (for high heat)
- ¼ cup all-purpose flour
- 1 large onion, diced
- 12 ounces stout beer, divided
- 4 garlic cloves, minced
- 1 (6-ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon granulated sugar
- 1 tablespoon thyme
- 1 teaspoon white pepper
- 2 bay leaves
- 2 (32-ounce) Beef stock
- 5 yukon gold potatoes, diced
- 5 carrots, diced
- 4 celery stalks, diced
- In a large pot or Dutch oven over medium high heat warm 2 tablespoons of oil.
- Pat diced beef with paper towels to remove as much moisture as possible. Place meat in a large bowl and season with salt and pepper. sift ¼ cup of flour over the meat and toss meat covering each side with a dusting of flour.
- In batches (don't crowd meat) place meat in pot and brown on all sides. Remove and place in another dish browning all the meat.
- Add remaining tablespoon of oil to the pot and cook onion until fragrant and translucent. Pour 6 ounces of the stout beer over the onions and deglaze the pan loosening any piece on the bottom of the pan. Add the tomato paste, garlic, sugar, Worcestershire sauce, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil. Reduce heat to medium.
- Fold in meat and add the remaining 6 ounces of stout beer and beef stock. Bring to a boil and then reduce the heat and cover. Simmer for 1 hour.
- Remove lid and bring heat back up to medium-high to a boil. Reduce heat to medium and add potatoes and carrots. Cook for 45 minutes or until vegetables are tender. Discard bay leaves and serve.