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I had some grass-fed beef stew meat that I needed to use up and knew I wanted a hearty beef stew, but I wanted to do something a little different. Adding beer to beef stew is pretty common, especially around St. Patrick’s Day. So, I decided to give it a whirl. The stew is very rich and hearty, and it tastes better the next day, and then even better the day after that. Like a fine wine, I think it gets better with age. This also freezes very well, so go ahead and make up a big batch and you’ll have dinner ready in no time.
Stout Beef Stew
This stew is very rich and hearty, and it tastes better the next day and then even better the day after that. Like a fine wine, I think it gets better with age.
- 2 pounds grass-fed beef stew meat (or whatever cut of meat you’d like to use)
- 1 onion, finely chopped
- 2 cups carrots, chopped into bite-sized pieces
- 2 cups celery, chopped into bite-sized pieces
- 1 tablespoon garlic
- 1/3 cup gluten-free flour
- 2 1/4 cups organic beef broth (homemade is best if you have any)
- 8-10 ounces stout beer – I recommend Guinness Extra Stout
- 2 tablespoons tomato paste
- 4 bay leaves
- 1/8 teaspoon thyme
- 1 teaspoon blackening seasoning
- 1/2 teaspoon sea salt
- Coconut oil for frying
- Cut up your beef into bite-sized chunks and set aside.
- In a 6-quart Dutch oven, cook the onions and garlic until browned and caramelized.
- Remove the onions from the pot.
- Using a clean paper towel, dry the chunks of beef off (this helps it brown, rather than stew).
- Heat a little coconut oil in the pot and add some of the beef, ensuring that you don’t overcrowd the pan. You want the area surrounding each piece of meat to be open. This ensures proper browning.
- Rotate the beef and once it has browned on each side, remove it from the pot and start the next batch (add more oil as needed). For two pounds of meat, I browned it in four batches.
- Once the last batch is browned, sprinkle the flour over the meat and stir until the meat is coated.
- Cook for about 5 minutes as you continue to stir the meat around.
- Add the veggies back into the pot, and then add the beer and let that cook for a couple of minutes before adding the beef broth and tomato paste.
- Bring to a boil and then add the spices and reduce to low.
- Cover and let simmer for 1 hour, stirring occasionally. Taste for salt and add a sprinkle more if needed.
- Serve over mashed or boiled potatoes for a hearty and filling meal.
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P.S. Did you know that soups and stews are an EXCELLENT source of gelatin if you use homemade stock? Sometimes, I even add a tablespoon or so of gelatin into my bowl of soup for added nutrition. If you want to learn more about gelatin and its benefits for our health, I highly recommend this book, The Gelatin Secret: The Surprising Superfood That Transforms Your Health and Beauty, from my affiliate partner, Sylvie McCracken. This book is packed with incredible information on how gelatin helps all aspects of our health and also features delicious recipes!
Hi! Stopping by from Real Food Wednesday. This looks delicious. I’ve never cooked with beer before.
Hope you’ll stop by sometime!
Denise @ Creative Kitchen
Hi Denise! Thanks for the comment! I’m going to head over to your blog right after I finish typing this! The beer definitely adds a robust flavor to the stew. My husband didn’t really like it, but I did and I hope others do too! 🙂
Oh I just love the idea of adding beer to stews, it lends such flavour and I bet it reduces into a nice thick gravy too (:
It gives it a really rich, deep flavor. I found it quite tasty. It really jazzed up a pot of normal beef stew. Always looking for things to make meals a little different! Thanks again for stopping by! 🙂