Beef & Stout Stew

Who doesn’t love a little beer in their stew? I know St. Patrick’s Day has passed for this year, but don’t let that stop you from popping the top on a nice dark stout beer and pouring it right into a pot full of beef and veggies!

This stew takes a few hours to simmer into tender, thick and rich goodness, which will make your house smell amazing and is the perfect comfort food for a cold, rainy (or snowy!) day.

While this stew will definitely work with any kind of beer, the dark stout varieties give it more body and flavour, and work really well with the beef.


Beef & Stout Stew

Prep Time – 10 mins

Cook Time – 3 hours

Serves – 4



1 pound stewing beef, cubed

1 medium onion, diced

1 carrot or 2 handfuls baby carrots, diced

2 cloves garlic, minced

2 medium potatoes, diced

1 tall 14 oz can dark stout beer (like Guinness)

2 tbsp tomato paste

3 cups beef stock

1 tsp dried thyme

Salt and pepper, to taste



Heat a large pan or pot, and brown beef on all sides. Remove the beef, and add the onion and carrot, sauteing for several minutes until the onion is translucent. Add the minced garlic, saute for one minute then deglaze the pot with half the can of beer (pour gently, as it will foam!).

Stir in the tomato paste, beef stock, thyme and the rest of the beer. Return the beef to the pot and season well with salt and pepper. Cover and simmer for 2-3 hours. If the stew is not thick enough, whisk a tablespoon or so of flour or cornstarch into a few tablespoons of beef stock, then stir into the stew and give it a few minutes to thicken up.

Serve with crusty bread for dipping and more beer for sipping, enjoy!


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