Last night was the perfect night to make my hearty Beef & Stout Stew—it was one of the first of many super chilly, super clear nights here in Atlanta. Everything from the chill in the air, neighborhood porches decorated with pumpkins and mums, and Halloween looming just around the corner make a warm bowl of stew irresistible. Like any good stew, this one starts with browning some bacon and searing the cubes of beef until browned on all sides. Then comes the array of vegetables—onion, garlic, carrots potatoes and mushrooms, flavored with fresh thyme and seasoned with salt and pepper. Then comes a real flavor booster—a pint of beer and a couple cups of rich beef stock. All simmered together until all of the ingredients are tender and there you have it—a classic beef stew that when served over fluffy white rice, is a cold weather delicacy.
(To view this recipe, click on the blue title of the blog post above*)
Beef & Stout Stew
Ingredients:
- 3 strip of bacon, cut into small strips
- 1 lb. beef chuck, cubed
- Kosher salt and freshly ground black pepper
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 carrots, cut into half-moons
- 4 baby potatoes, cubed
- 1 cup sliced mushrooms
- 1 Tablespoon fresh thyme, chopped
- 1 pint of beer (my favorites to use are Guinness or Boddington’s)
- 2 cups low-sodium beef stock
- 1 Tablespoon Dijon mustard
- 1 Tablespoon prepared horseradish
- 1 Tablespoon Worcestershire sauce
Directions:
- In a large stockpot, brown the bacon pieces over medium heat. Remove the bacon and set aside. Season the beef cubes with 1 teaspoon of salt and ½ teaspoon of pepper and add into the pan along with the bacon grease. Sear the beef on both sides, until fully browned. Remove the seared beef from the pan. Remove about half of the liquid left in the pan, and add the tablespoon of oil.
- Add in the onion, garlic, carrots, potatoes, mushrooms and fresh thyme. Season the vegetable mixture with 1 teaspoon of salt and ½ teaspoon of pepper. Cook, stirring often, for 12-15 minutes or until the starch begins to be released from the potatoes and the vegetables are tender. Add the bacon and beef back into the pot, along with the beer and the beef broth. Next, sir in the mustard, horseradish and Worcestershire sauce. Stir together well, reduce the heat the low, cover and cook for 1 ½ hours or until the meat is super tender. Serve the stew over white rice or egg noodles.
Tagged: beef and stout stew, beef stew, beef stock, beer, carrots, mushrooms, potatoes, soup, stew, thyme, yellow onion
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