Best 9 Beef Stout Stew Recipes

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.

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.

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.

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.

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.

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.