Beef Stew is the quintessential fall food along with the ever so celebrated (and for good reason) pumpkins, and “stout” be stew is infinitely more comforting. Pair this recipe with a gleaming fall-scented candle and you’ve entered into next-level fall bliss, even if it’s still 90 degrees outside here in Charleston.
Speaking of which I ordered a fall candle today, which I get can be a risk via online, but after sniffing my Mrs. Meyer’s Apple Cider surface cleaner multiple times a day and cleaning already cleaned surfaces to scent our place I decided I should probably take the risk.
I’ve given up on crisp fall days and have resided to sipping pumpkin spice lattes in blasting air-conditioned spaces, which can sometimes rival that crisp air. I’ve decided I need to create my own fall and in doing so I’m incorporating SO many comfort foods like beef stew.
This recipe isn’t limited to cooking it on your stovetop because I get some of you are on-the-go from start to finish in your day. This works just as well in a slow cooker or Instant Pot and I’ll include the options down below. You do you, okay?
Since we’re chatting all things fall, pumpkin included, I’m thinking a pumpkin beef stew might be pretty dreamy too, or is that weird? I’ll try it and get back to you! I have gone a bit pumpkin overboard this year, but I think this a familiar statement I mention this time of year.
Yesterday I decided to make a pumpkin cake with a pumpkin spiced buttercream frosting for absolutely NO reason other than it sounded good. You remember me droning on and on about being healthier, right? Why, why do I do this to myself…
This Stout Beef Stew is healthy though! If you’re searching for a meal that’s good for you and crave (or want) a recipe that will fill the house with those delicious fall aromas this comforting stew will be your friend.
It’s that easy friend too that you know you can be yourself with too. I’m getting weird again, but I’m weirdly obsessed with fall-inspired meals and since this is the quintessential fall meal it’s seasonally perfect.
- 2 tablespoons Olive Oil
- 3 lbs Beef Chuck or beef stew meat
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 4 Garlic Cloves minced
- 2 medium Onions chopped
- 8 Bacon Strips chopped
- 4 Carrots peeled and chopped
- 3 tablespoons Flour
- 1/4 cup Tomato Paste
- 12 ounces Stout Beer
- 3 cups Beef Broth
- 2 Bay Leaves
- 1 tablespoon Oregano
- Cut the beef into 2-inch sized chunk and pat dry with a paper towel. Season with salt and pepper.
- In a large heavy-bottomed pot or Dutch oven heat the olive oil over high heat. Working in batches add the beef in a single layer to brown on each side. Once browned remove from the pot and set aside on a plate.
- Reduce heat to medium and add the garlic and onion. Cook, stirring occasionally for 3 minutes until the onions soften, and add the chopped bacon.
- Continue to cook until the bacon has browned, about 5 more minutes, and mix in the carrots.
- Sprinkle the flour into the pot and toss it with the ingredients, cooking for an additional 1 minute.
- Mix in the tomato paste and let cook until fragrant for 1 more minute.
- Pour the stout beer and beef broth into the pot and stir. Add the bay leaves and oregano.
- Return the beef to the pot and cover with the lid. Cook for 2 hours, until the beef, is tender. Remove the lid and continue to cook for 35 to 45 more minutes until the beef is falling apart.
- Skim the fat off the top of the soup (optional) and season with an additional salt or pepper.