This hearty beef stew takes a bit of prepping, but it is SO worth it, and I will never make beef stew without stout beer again!! This stew is so satisfying and comforting, with the most tender bites of beef and I give the flavor a 10 plus.
- 3/4 cup all-purpose flour
- 1 tablespoon kosher salt
- 3/4 teaspoon black pepper
- 1/2 cup canola or vegetable oil, divided
- 2 1/2 to 2 3/4 pound boneless Chuck roast, fat trimmed from edges and cut into 1-inch cubes
- 2 tabelspoons butter or canola oil
- 4 cups sliced yellow onions, about 3 medium
- 1 twelve ounce can pale stout beer (I used one 11.2 ounce bottle of Guiness Blond American Lager)
- 1 thirty two ounce carton of beef broth
- 1 tablespoon Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Steak sauce, such as A1
- 1 garlic clove, crushed
- 2 bay leaves
- 1/2 teaspoon dried Thyme
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes, about 4 medium potatoes
- 4 medium carrots, peeled and cut diagonally into 1-inch pieces
- 1 package frozen peas, 10 to 12 ounces, removed from freezer and set aside to thaw
- 2 tablespoons chopped flat-leaf parsley, optional for garnish
- 1 tablespoon cornstarch, optional
- Combine the flour, salt, and pepper in a shallow bowl. Add 1/2 of the canola oil to a large dutch oven and turn heat to medium-high. Meantime, dredge 1/2 of the meat in the flour. Add the floured meat to the dutch oven. Brown the meat on all sides and transfer to a bowl. Repeat with the remaining oil and meat.
- Reduce heat to medium and add the butter. Once the butter is melted, add the onions and cook for about 6 minutes until the onions are translucent and soft.
- Add the beer, beef broth, soy sauce, worcestershire sauce, steak sauce, garlic, bay leaves and thyme. Bring mixture to a boil, add the meat and reduce heat to a simmer. Cover with a lid and simmer for 2 1/2 to 3 hours until the beef is fork tender. Add the potatoes and carrots and simmer for about 30 minutes until the potatoes and carrots are fork tender. Add the peas and simmer for about 2 minutes.
- Remove and discard the bay leaves.
- If you prefer the broth to be a bit more thick, add 1 tablespoon of cornstarch to a measuring cup with about 1 cup of the beef broth. Whisk with a fork until smooth and add to the dutch oven. Stir and simmer for about 3 minutes until the broth has slightly thickened.
- Sprinkle bowls of soup with parsley if desired and serve hot. Refrigerate leftovers.
Recipe adapted from Southern Living
- You can use any pale beer for this recipe.
- If you want a creamy gravy, make sure to add the cornstarch in the end. If you want a thin soupy broth, omit it.
- This recipe can be made in a crockpot, once you’ve braised the meat and sauteed the onions. It will take 5 hours on high or 8 hours on low.
- Prep time includes braising the meat and cooking the onions.
- Category: dinner
- Method: cook
- Cuisine: American
Keywords: beef stew, stout beef stew, stew, beef roast, roast, crock pot beef stew,