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Beef and Stout Stew with Root Vegetables Recipe

Beef and Stout Stew with Root Vegetables recipe


This is a warm, hearty stew with beef and stout beer. It has chunks of meat, carrots, and potatoes. The stew is thick and has a rich flavor from the beer and spices. It's perfect for a cold day and can be shared with family.


1 large Onion, chopped
2 Carrots, peeled and sliced
2 Celery Stalks, chopped
3 Garlic Cloves, minced
800 g Stewing Beef, cut into chunks
2 Tbsp Tomato Paste
1 Tsp Dried Thyme
2 Bay Leaves
500 ml Stout Beer (such as Guinness)
500 ml Beef Stock
2 Tbsp Worcestershire Sauce
3 Tbsp All-Purpose Flour
2 Tbsp Vegetable Oil
2 large Potatoes, peeled and cubed
Salt and Pepper to taste
Parsley, chopped for garnish


Heat the vegetable oil in a large pot over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste, dried thyme, and bay leaves. Cook for 2 minutes.
Sprinkle the flour over the vegetables and stir to coat them. Cook for another minute.
Pour in the stout beer and beef stock. Add the Worcestershire sauce and bring the mixture to a simmer.
Return the beef to the pot and season with salt and pepper. Cover and simmer for 1 hour.
Add the cubed potatoes to the pot and continue to simmer, covered, for another 30 minutes or until the beef and potatoes are tender.
Remove the bay leaves and adjust seasoning if necessary.
Serve the stew in bowls, garnished with chopped parsley.

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