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This browns the beef in batches rather than all at once, since crowding the pot causes the meat to steam instead of sear, missing out on the caramelized crust that gives the stew its deep, savory backbone. A bottle of Irish stout simmered in for hours is what gives this stew its dark color and slightly bitter, malty depth that beef broth alone can't replicate.
Prep Time
20 min
Per serving
420
Cook Time
150 min
Servings
6 people
Difficulty
medium
Calories
30g
Protein
28g
Carbs
18g
Fat
3g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Pat the beef chunks dry and season with salt and pepper.
Heat the oil in a large pot over medium high heat and brown the beef in batches, about 3 minutes per side, removing each batch once browned.
In the same pot, add the diced onion and cook for 4 minutes, until softened.
Stir in the tomato paste and garlic, and cook for 1 minute.
Sprinkle in the flour and stir to coat the onions.
Pour in the stout, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot and add the beef broth, carrots, bay leaves, and thyme.
Bring to a simmer, cover, and cook on low heat for 2 to 2.5 hours, until the beef is fork tender.
Add the diced potatoes in the final 30 minutes of cooking.
Season to taste and serve hot, garnished with fresh parsley.
Brown the Beef in Batches: Crowding the pot traps steam and prevents the deep, caramelized crust that builds real flavor in the finished stew. Use a Stout You'd Actually Drink: Since the beer's flavor concentrates as it cooks down, a stout with good flavor makes a noticeable difference in the finished stew. Add Potatoes Later: Adding them only in the final 30 minutes keeps them from turning mushy and falling apart by the time the beef is fully tender.
Yes, substitute the stout with additional beef broth and a small splash of balsamic vinegar to mimic some of the depth and slight tang the beer would normally add.
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