Winter Beef and Stout Stew Recipe – American Special
Winter beef and stout stew is a comforting one-pot meal that combines tender beef chuck simmered in rich stout beer with seasonal vegetables. The slow cooking process allows herbs like thyme, rosemary, and bay leaves to infuse the stew with aromatic depth, while potatoes, carrots, and celery add body and sweetness. This hearty stew is ideal for cold weather dinners, comforting family gatherings, or when you need something warm and nourishing. Serve with crusty bread or over mashed potatoes for a satisfying meal.
- 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 Swap: Stout adds a deep, robust flavor. If you don’t have stout, a dark ale or porter works for a slightly lighter taste.
Vegetable Variations: You can add parsnips or mushrooms for extra earthiness and texture.
Storage & Freezing: This stew keeps well in the refrigerator for up to 4 days and freezes well; thaw gently and reheat slowly to preserve flavor.
Serving Ideas: Excellent over mashed potatoes or with crusty bread; garnish with fresh herbs like parsley to brighten the dish.
