Winter Beef and Stout Stew Recipe – American Special
Winter Beef and Stout Stew is the ultimate dish to keep you cozy on chilly, frosty days. This hearty stew features tender chunks of beef simmered in rich stout beer, resulting in a deep, savory flavor that’s beautifully complemented by fragrant herbs and seasonal vegetables. As it slowly cooks, the ingredients meld together, creating a comforting meal that warms the soul. Perfect for family gatherings or cozy evenings at home, this easy-to-make stew is a satisfying addition to your winter repertoire. Pair it with crusty bread for a truly fulfilling experience!
- Prep Time10 min
- Cook Time3 hr
- Total Time3 hr 10 min
Meat:
- 2 lbs beef chuck, cut into 1-inch cubes
Vegetables:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 1 cup frozen peas (optional)
Liquids:
- 2 cups stout beer (like Guinness)
- 4 cups beef broth
Herbs and Spices:
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Thickening:
- 2 tablespoons flour (optional, for thickening)
How to make Winter Beef and Stout Stew :
Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches, transferring them to a plate once seared.
Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.
Deglaze: Add the flour (if using) and stir to coat the vegetables. Pour in the stout beer, scraping the bottom of the pot to release any browned bits.
Combine Ingredients: Return the browned beef to the pot, then add the beef broth, potatoes, thyme, rosemary, and bay leaves. Bring to a boil.
Simmer: Reduce heat to low, cover, and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld. Stir occasionally.
Add Peas: If using, stir in the frozen peas during the last 10 minutes of cooking.
Adjust Seasoning: Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
Serve: Ladle the stew into bowls and enjoy!
Recipe Notes :
Beer: Stout adds a deep, rich flavor, but you can substitute with another dark beer or broth for a lighter option.
Vegetable Variations: Feel free to add other vegetables like parsnips or mushrooms for extra flavor and nutrition.
Storage: This stew can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
Serving Suggestions: Serve with crusty bread or over mashed potatoes for a hearty meal.
