Hearty Beef and Mushroom Stout Stew for Cozy Nights

Name: Hearty Beef and Mushroom Stout Stew for Cozy Nights
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: European
Ingredients: 1.5 lbs beef chuck, cubed; 2 cups mushrooms, sliced; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 cup stout beer; 2 cups beef broth; 2 tbsp tomato paste; 1 tsp thyme; 1 tsp rosemary; Salt and pepper to taste; 2 tbsp olive oil

Author: lia

Published: November 24, 2025

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Let me tell you about the time I first made this beef and mushroom stout stew—it was one of those chilly Sundays when nothing but a big, bubbling pot of comfort food would do. The smell alone, that deep, rich aroma of tender beef simmering with earthy mushrooms and dark stout beer, had everyone peeking into the kitchen. That’s the magic of slow-cooked meals, isn’t it? This stew isn’t just dinner—it’s a warm hug in a bowl, with the stout adding this incredible depth that makes every bite better than the last. Trust me, once you try it, you’ll understand why it’s become my go-to for cozy nights and lazy weekends.

Why You’ll Love This Beef and Mushroom Stout Stew

This stew is the ultimate comfort food, and here’s why:

Rich, deep flavor: The stout beer adds a malty, complex taste that’s downright irresistible.
Effortless slow-cooking: Just set it and forget it—perfect for busy days.
Hearty and filling: Packed with tender beef and earthy mushrooms, it’s a meal that satisfies.
Cold weather perfection: It’s the coziest dish for chilly nights or lazy weekends.

Trust me, one bite and you’ll be hooked!

Ingredients for Beef and Mushroom Stout Stew

Here’s what you’ll need to make this hearty stew:

1.5 lbs beef chuck, cubed: Chuck is my go-to because it gets so tender when slow-cooked.
2 cups mushrooms, sliced: Use cremini or button mushrooms for that earthy flavor.
1 onion, chopped: The base of any good stew—don’t skip it!
2 carrots, diced: Adds a touch of sweetness and color.
2 celery stalks, chopped: For that classic savory depth.
2 cloves garlic, minced: Because garlic makes everything better.
1 cup stout beer: A dark stout like Guinness gives the stew its rich, malty flavor.
2 cups beef broth: Swap with vegetable broth if you prefer.
2 tbsp tomato paste: Adds richness and a touch of sweetness.
1 tsp thyme & 1 tsp rosemary: These herbs bring warmth and aroma.
Salt and pepper to taste: Season as you go!
2 tbsp olive oil: For browning the beef and sautéing the veggies.

That’s it—simple ingredients for a stew that tastes anything but!

How to Make Beef and Mushroom Stout Stew

This stew is all about layering flavors and letting time work its magic. Here’s how to get it just right:

Browning the Beef

First, heat the olive oil in a large pot over medium heat. Pat the beef cubes dry with a paper towel—this helps them brown beautifully. Add them in batches (don’t crowd the pot!) and let them sear until they’re golden on all sides. This step isn’t just for looks; it builds a deep, savory flavor that’s the backbone of the stew. Once browned, set the beef aside. If there’s excess fat, you can drain a bit off, but leave those tasty browned bits in the pot—they’re gold!

Sautéing the Vegetables

Next, toss in the onions, carrots, celery, and mushrooms. Let them cook until they start to soften and the onions turn translucent. This is where the stew starts to smell amazing! Add the garlic, tomato paste, thyme, and rosemary, and stir for about a minute to let the flavors bloom. Your kitchen will smell like heaven, I promise.

Deglazing with Stout

Now, pour in the stout beer. Use a wooden spoon to scrape up all those browned bits from the bottom of the pot—this is where the magic happens! The stout adds a malty richness that takes the stew to the next level. Stir in the beef broth and return the beef to the pot. Bring it all to a gentle simmer.

Slow Cooking the Stew

Cover the pot and reduce the heat to low. Let it cook for 2–3 hours, stirring occasionally. The low and slow method makes the beef incredibly tender. Check it at the 2-hour mark—if the beef falls apart easily with a fork, it’s ready. Season with salt and pepper to taste, and get ready to dig in!

Honestly, the hardest part is waiting, but trust me, it’s worth it.

Tips for the Best Beef and Mushroom Stout Stew

Want to take your stew from good to unforgettable? Here are my tried-and-true secrets:

Thicken it up: If you like a heartier stew, mix 1 tbsp flour with a splash of cold water and stir it in during the last 30 minutes of cooking. It’ll give you that perfect, velvety texture.
Pick your stout wisely: A dark, malty stout like Guinness works best—avoid anything too bitter or sweet. The beer’s flavor really shines through!
Season in layers: Add a pinch of salt when browning the beef, another when sautéing the veggies, and a final adjustment at the end. It makes all the difference.
Low and slow is key: Don’t rush the simmering! Tender beef needs time. If it’s not falling apart yet, give it another 30 minutes.

Follow these, and you’ll have a stew worthy of a cozy night in—or even a dinner party!

Serving Suggestions for Beef and Mushroom Stout Stew

This stew is a meal all on its own, but a few simple sides make it even better. I love it with crusty bread for soaking up every last drop of that rich broth. Creamy mashed potatoes are another winner—they balance the deep flavors perfectly. For something lighter, try a simple green salad with a tangy vinaigrette. And don’t worry about leftovers! Just reheat gently on the stove (add a splash of broth if needed) for another cozy meal tomorrow.

Nutritional Information for Beef and Mushroom Stout Stew

One hearty bowl (about 1.5 cups) of this stew packs approximately 420 calories, with 22g fat, 32g protein, and 18g carbs. It’s a filling, nutrient-rich meal that’s perfect for fueling up on a chilly day. Keep in mind, these values may vary slightly depending on the ingredients you use. Always adjust based on your specific needs or dietary preferences!

Frequently Asked Questions

Q1. Can I use a different beer if I don’t have stout?
You can, but stick with dark beers for depth—a porter or brown ale works well. Avoid light beers or IPAs; they’ll make the stew taste bitter. If you’re avoiding alcohol, swap in extra beef broth with a splash of balsamic vinegar for tang.

Q2. How long does this stew keep in the fridge?
It actually gets better overnight! Store it airtight in the fridge for up to 4 days. The flavors meld beautifully. Just reheat gently on the stove—you might need to add a splash of broth if it thickens too much.

Q3. Can I freeze beef and mushroom stout stew?
Absolutely! Freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating. The mushrooms might soften a bit, but the taste stays fantastic. Perfect for future cozy cravings!

Q4. What’s the best cut of beef for stew?
Chuck is my favorite—it’s marbled with fat that melts into tenderness during slow cooking. Round or brisket works too, but avoid lean cuts like sirloin; they’ll turn tough.

Share Your Thoughts

Did you make this beef and mushroom stout stew? I’d love to hear how it turned out! Drop a comment below—tell me your favorite part or any tweaks you tried. Happy cooking! Find more recipes here.