Description
A hearty beef and mushroom stew slow-cooked with rich stout beer for deep flavor.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a pot over medium heat.
- Brown the beef cubes on all sides, then remove and set aside.
- Add onions, carrots, celery, and mushrooms to the pot and cook until softened.
- Stir in garlic, tomato paste, thyme, and rosemary for 1 minute.
- Pour in the stout beer and beef broth, scraping the bottom of the pot.
- Return the beef to the pot and bring to a simmer.
- Cover and cook on low heat for 2–3 hours until the beef is tender.
- Season with salt and pepper before serving.
Notes
- Use a dark stout for richer flavor.
- For a thicker stew, mix 1 tbsp flour with water and stir in during the last 30 minutes.
- Serve with crusty bread or mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: European
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg