Best Beef Stout Stew Recipes

BEEF & STOUT STEW WITH CARROTS

Steps:

• Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
• Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

BEEF AND IRISH STOUT STEW

Steps:

• Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
• Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
• Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

SLOW-COOKER IRISH STOUT BEEF STEW

Steps:

• Spray 5-quart slow cooker with cooking spray.
• Mix onions, melted butter, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in slow cooker. Add 1 cup of the broth. Cover; cook on Low heat setting 8 to 10 hours or until onions are very tender and browned.
• In large bowl, mix flour, remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Add beef; toss to coat. Discard any excess flour. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook half of beef 5 to 7 minutes or until browned on all sides. Transfer to slow cooker; repeat with remaining 1 tablespoon oil and remaining half of beef.
• Add remaining 1 cup broth to skillet; heat to boiling over medium-high heat, scraping up any browned bits on bottom of skillet. Add to slow cooker.
• Add Guinness®, potatoes, carrots and thyme to slow cooker; stir. Cover; cook on Low heat setting 8 to 10 hours or until meat is tender and sauce is thickened.
• Garnish with parsley.

BEEF & STOUT STEW

Steps:

• Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
• Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
• Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
• Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
• Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

IRISH BEEF AND STOUT STEW

Steps:

• Preheat oven to 350 degrees. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
• Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

SLOW-COOKER STOUT BEEF STEW

Steps:

• In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.
• In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours.

SLOW COOKER BEEF STEW WITH MAPLE AND STOUT

Steps:

• Combine the carrots, parsnips, potatoes, herbs, beef, beer, maple syrup, garlic, onion and garlic powders and 1 teaspoon vinegar in a 5- to 8-quart slow cooker. Season with 2 teaspoons salt and a generous amount of pepper. Mix well to combine (feel free to use your hands). Cook on low until the meat and vegetables are very tender, 10 to 12 hours, stirring the stew once if possible; this helps the beef and vegetables cook more evenly, but if it's not possible, it will be fine.
• Remove and discard the herb sprigs. Stir in the remaining 2 teaspoons vinegar. Taste and add more salt and pepper if you like. Serve in shallow bowls with the meat, vegetables and some sauce.

IRISH STOUT BEEF STEW

Steps:

• Place potatoes, onion, garlic, green beans, and tomato paste in a slow cooker. Sprinkle with stew seasoning and pour beef broth over top. Mix in stew seasoning and Worcestershire sauce.
• Heat oil in a medium skillet over medium-high heat.
• Place flour on a plate and add seasoned salt. Coat stew meat in the flour mixture then brown in the hot skillet, 5 to 7 minutes per batch. Add browned meat directly to the slow cooker.
• Add stout beer to the slow cooker and water, if necessary, to bring the liquid even with the ingredients so nothing dries out.
• Cook on High until meat is tender and potatoes are soft, about 6 hours.

PRESSURE COOKER BEEF STEW WITH MAPLE AND STOUT

Steps:

• Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.
• Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.
• Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

BEEF STEW WITH STOUT

Steps:

• Sprinkle beef with salt and pepper. Melt butter in heavy medium skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer beef to bowl. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute. Add broth and stout. Add beef and any juices collected in bowl. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes. Season with salt and pepper.

STOUT AND BEEF STEW SERVED OVER EGG NOODLES

Steps:

• Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
• Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.
• Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
• Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
• Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, for 1 minute.
• Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.
• Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.
• Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
• Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.

BEEF AND STOUT STEW WITH HERB DUMPLINGS

Steps:

• 1. Preheat oven to 225 F. Heat oil in a flameproof casserole dish or dutch oven. Add carrots and onions and cook over low heat, stirring occasionally, for 5 minutes, or until onions are softened. Meanwhile, put flour into a big Ziploc bag. Season well with salt and pepper. Add beef and shake well to coat. Do this in batches if necessary. Reserve any remaining seasoned flour for later.
• 2. Remove onions and carrots from your cooking dish with a slotted spoon and place in a bowl. Set aside for later. Add beef to your dish, in batches, and cook, stirring frequently, until browned all over. Once finished, return all meat, onions and carrots to the dish and sprinkle in the reserved flour. Pour in your stout and add sugar, bay leaves and thyme. Bring to a boil on the stove. Cover and cook in preheated oven for 7-8 hours.
• 3. To make your dumplings, sift your flour, baking powder and salt together into a large bowl. Stir in your suet or shortening, parsley and add just enough water to make a soft dough. (If dough is too sticky, add a sprinkle of flour. If dough is to solid, add a touch of water.) Shape dough into balls in the palms of your hands. Add to your casserole or dutch oven, then return to the oven for about 30-35 minutes. Remove and discard the bay leaves. Serve immediately, sprinkled with parsley.

SLOW COOKER STOUT BEEF STEW

Steps:

• In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, parsley, stout, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess. In a medium skillet, melt the butter and canola oil over medium-high heat. In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the chicken broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of chicken broth. Cover, and cook on high for 6 hours. Do not use "extra-stout" stout: It will make the stew too bitter. For a thicker stew, prepare a roux of equal parts canola oil and all-purpose flour in a saute pan. Cook for 2 minutes and then stir in 2 cups of the stew liquid. Then add the whole mixture into the finished stew.

IRISH BEEF STEW WITH GUINESS STOUT

Steps:

• Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth. Add the beef stock and stout; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving.

BEEF STEW WITH MUSHROOMS AND DOUBLE CHOCOLATE STOUT

Steps:

• 1. Preheat the oven to 150°C, gas mark 2. Toss the cubes of beef in the flour. Heat half the oil in a large frying pan over a moderate heat. Add one third of the beef and brown on all sides. Take the first batch out, and place in a casserole. Repeat with half the remaining beef, and then the last lot, adding more oil when necessary. Fry the bacon and onions gently in the pan, until the onions are tender and translucent. Tip them over the meat in the casserole. Tuck in the bouquet garni and season the contents with salt and pepper. 2. Return the frying pan to the heat and add the beer. Bring up to the boil, scraping up the tasty brown residues stuck to the base of the frying pan. Stir in the tomato purée and sugar, then pour the mixture over the contents of the casserole. Add enough boiling water to cover the meat. Stir, cover and transfer to the oven. Leave the casserole to cook for 2-3 hours, stirring occasionally, until the meat is very tender. 3. Fry the mushrooms in butter until lightly browned and tender. Stir into the casserole once the beef is done, then return to the oven, without the lid, for a further 15 minutes. Discard the bouquet garnish before serving. Serve immediately, or if you've prepared the stew for serving later on, reheat the cooled stew thoroughly on the hob, allowing it to bubble for a good 4-5 minutes (adding a little extra water if necessary) before serving. Drinks recommendation: Drinking anything other than beer would seem odd with this combination of flavours. Try any rich wintry ale, although you might be happiest with a creamy pint of stout.

STOUT AND BEEF STEW SERVED OVER EGG NOODLES

Steps:

• Cook bacon with 2 tablespoons oil in a large pot over medium heat until crisp and browned. Drain on paper towels. Pour fat into a bowl, and reserve.
• Wipe out pot with paper towels. Add 2 tablespoons reserved fat to pot, and heat over medium-high heat until hot.
• Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, cook beef until browned on all sides, 2 to 3 minutes. Using a slotted spoon, transfer beef to a bowl. Add more reserved fat between batches if needed.
• Pour fat from pot into the bowl, and reserve. Add 1 cup stock to pot, and cook, stirring and scraping bottom, for 1 minute. Pour over meat.
• Heat reserved fat in pot. Add yellow onion and garlic, and cook for 3 minutes. Stir in mushrooms, and cook for 2 minutes. If bottom of pan begins to burn or onions begin to stick, stir in about 1/4 cup of the remaining stock. Sprinkle flour over vegetables, add mustard, and cook, stirring constantly, for 1 minute.
• Return beef to pot. Add remaining stock, the stout, thyme, and bay leaves. Bring to a boil. Reduce heat, and simmer, partially covered, for 1 hour 20 minutes.
• Add potatoes and cipollini or pearl onions, and partially cover. Simmer until potatoes and onions are tender but not mushy, about 25 minutes. Stir in bacon. Season with salt and pepper.
• Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook noodles according to package instructions. Drain. Add butter and dill to warm noodles, and toss. Season with salt and pepper.
• Combine horseradish and vinegar. Ladle stew over noodles, and garnish with carrots, dill, and horseradish.

/SHOWS/THE-CHEW/RECIPES/BEEF-STOUT-STEW-MICHAEL-SYMON

Steps:

• For the Stew:Over medium heat in a heavy bottomed pot, add 2 to 3 tablespoons of olive oil. Season the chuck roast and then dredge in flour, shaking off the excess. Add to the pan and brown.Once deep golden brown, about 10 to 12 minutes, add the bacon. Stir to combine.Add the garlic, onions, mushrooms, carrots and celery. Season with salt and pepper. Tie the herbs together with kitchen twine. Now add the stout and bring to a boil, scraping the bottom of the pan. Add the stock and herb bundle. Reduce heat to a simmer and cover the pan with a tight fitting lid. Cook until the chuck is tender (about 1 1/2 to 2 hours).Taste and adjust the seasoning. Remove the rosemary and thyme sprigs and discard. For Garnish:Serve with a dollop of sour cream, a pinch of of parsley and some cheddar cheese.

MICHAEL SYMON'S BEEF STOUT STEW

Steps:

• Over medium heat in a heavy bottomed pot, add 2 to 3 tablespoons of olive oil.
• Season the chuck roast and then dredge in flour, shaking off the excess. Add to the pan and brown. Once deep golden brown, about 10 to 12 minutes. Stir to combine. Add the garlic, onions, mushrooms, carrots and celery. Season with salt and pepper.
• Tie the herbs together with kitchen twine.
• Now add the stout and bring to a boil, scraping the bottom of the pan. Add the stock and herb bundle. Reduce heat to a simmer and cover the pan with a tight fitting lid. Cook until the chuck is tender (about 1 1/2 to 2 hours). Taste and adjust the seasoning.
• Remove the rosemary and thyme sprigs and discard.