Beef, Stout & Mushroom Stew

Name: Beef, Stout & Mushroom Stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Ingredients: 2 lb Beef chuck, cut into 1-inch cubes; 1.5 cup Stout beer; 2 cup Beef broth; 8 oz Cremini mushrooms, halved; 2 Carrots, peeled and chopped; 2 Celery stalks, chopped; 1 Yellow onion, chopped; 3 cloves Garlic, minced; 2 tbsp Tomato paste; 1 tbsp Worcestershire sauce; 3 Fresh thyme sprigs; 2 tbsp All-purpose flour; 2 tbsp Olive oil; Salt

A rich and deeply flavorful beef stew, slow-simmered with dark stout beer, earthy mushrooms, and tender vegetables, perfect for a chilly evening.

Prep 20 min · Cook 180 min · Serves 6

Ingredients

2 lb Beef chuck, cut into 1-inch cubes
1.5 cup Stout beer
2 cup Beef broth
8 oz Cremini mushrooms, halved
2 Carrots, peeled and chopped
2 Celery stalks, chopped
1 Yellow onion, chopped
3 cloves Garlic, minced
2 tbsp Tomato paste
1 tbsp Worcestershire sauce
3 Fresh thyme sprigs
2 tbsp All-purpose flour
2 tbsp Olive oil
Salt

Instructions

Pat beef cubes dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Brown beef in batches, remove and set aside.

Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.

Stir in flour and cook for 1 minute. Add tomato paste and Worcestershire sauce, stirring to combine.

Gradually whisk in stout beer, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then add beef broth and fresh thyme.

Return beef to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until beef is very tender. Stir in mushrooms during the last 30 minutes of cooking.

Remove thyme sprigs before serving. Season with additional salt and pepper to taste. Serve hot with crusty bread or mashed potatoes.