Stout Beef Stew

4 from 1 vote

Hearty tender beef is slow-cooked in a stout broth stew filled with cozy ingredients such as onions and carrots. Stout Beef Stew makes a comforting bowl and filling meal.

Prep Time15

Cook Time3 5

Total Time3 20

Course: Main Course

Cuisine: Irish

Servings: servings

Calories: 660kcal

Author: Aimee Mars

Ingredients

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

Instructions

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.

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