Made with stout beer for a robust taste, our filling stew is packed with flavor.
Provided by Bree Hester
Categories Entree
Time 3h30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
- Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
- In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
- Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
- Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
- Add thyme and sage. Taste; add additional salt and pepper if needed.
- Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
- Serve stew in large individual bowls; garnish with parsley.
Nutrition Facts : ServingSize 1 Serving
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