Dark Stout Beef Stew

Beef Stew One of my favorite British inspired recipes is a dark stout Beef Stew.  It is surprisingly easy to make, and can be done with either fresh or canned tomatoes.   It is often served in a sour-dough bread bowl...

Beef Stew
Beef Stew

One of my favorite British inspired recipes is a dark stout Beef Stew.  It is surprisingly easy to make, and can be done with either fresh or canned tomatoes.   It is often served in a sour-dough bread bowl or over a bed of mashed potatoes.

Dark Stout Beef Stew

  • 2 pounds cubed beef stew meat, such as chuck or shoulder
  • 1 cup of flour
  • 1 Tablespoon salt
  • 1 Tablespoon pepper
  • 3 Tablespoons of butter
  • 2 onions, sliced or chopped
  • 2 cloves garlic
  • 6 chopped fresh tomatoes or 2 cans diced tomatoes
  • 12 ounces dark, dry English stout 
  • 1 Tablespoon Worcestershire sauce
  • 6 mushrooms quartered

Directions

  1. Combine the flour, salt and pepper in a large zip lock bag.  Add your stew meat, seal, and shake until the pieces are covered. 
  2. Heat a large, heavy bottom sauce pan over medium high heat. When hot, add your butter, and sear your stew meat until browned on all sides.  If the meat starts to stick or scorch, you can add a little more butter.
  3. Add your onion and garlic, and continuing stirring, until the onions start to look translucent.
  4. Add your tomatoes, and English stout, and stir until well combined.  Turn the heat down to medium low, cover and allow to simmer for 20-30 minutes.
  5. Take the lid off, stir, and taste.  Add salt and pepper, Worcestershire sauce, and your mushrooms.  Re-cover and allow to simmer ten more minutes.

Serve in bread bowl, or over home-made mashed potatoes.  This recipe makes a very hearty stew that is better for cold days and leftovers taste even better the next day.

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