Stout-braised beef stew

Prep 15 min
Total 3 hours
Serves 4

There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.



1.5 kg
boneless beef blade, or chuck roast, trimmed and cut into 1/2-in. cubes
1/4 cup
all-purpose flour, divided
1 tsp
3 tbsp
canola oil, divided
medium onion, chopped
carrots, cut into 1-in. pieces
celery stalks, cut into 1-in. pieces
2 440-mL cans
dark stout beer, preferable Guinness or Murphy's


  • TOSS beef with 3 tbsp flour and salt in a large bowl until coated.
  • HEAT a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 min. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.
  • ADD remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften, 3 min. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 min, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly, about 30 min. Cover and reduce heat to low. Continue simmering until meat is tender, about 2 hours and 15 min.


Calories 641
Protein 69 g
Carbohydrates 16 g
Fat 32 g
Fibre 2 g
Sodium 858 mg
Excellent source of Vitamin A

Issue: March 2015

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Photo credit: Stout-braised beef stew.

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