Stout Stew

This stew hits the spot on a cold and snowy day. And with biscuits or bread, it is an ultimate comfort food.


  • 2 pounds lean beef – cubed into bite sized pieces
  • Kosher salt
  • Black pepper
  • All purpose flour, rice flour, or 00 flour
  • Olive oil
  • 1 bottle or can of stout beer (like a Guiness)
  • 12 red “new” potatoes – cut in half (I like using mixed color potatoes sometimes too, just for a little flair)
  • 2 medium onions (I like to use sweet onions) – quartered
  • 4 large carrots cut on diagonal and then into bite size chunks (or you can use a bag of baby carrots and cut them into pieces)
  • 2 stalks of celery cut into bite size chunks (or, if you hate the texture of celery you can use celery seed. About a half tablespoon)
  • 4 cups of beef broth or stock (usually 1 box)
  • 1 cup of water
  • 4 Tbs butter at room temperature
  • 1 cup frozen peas
  • 1 cup frozen cut green beans
  • Optional – leaves from celery stalk, chopped, for garnish
  • Optional – scallions, chopped, for garnish


  • Season the beef generously with salt and pepper
  • Sprinkle flour over the meat and mix with hands to coat (I do this in batches)
  • Heat a few tablespoons of olive oil on medium to medium high in a large dutch oven or stew pot.
  • Add the beef in batches if necessary. You don’t want to crowd the pot or the meat won’t brown.
  • Turn the meat, browning on all sides. Remove after brown, setting aside while you finish browning the rest. Once done, set all the meat aside. Sample a couple bites. I do!
  • Add your beer to the pot, making sure to scrape the bottom of the pot to release all the little bits that are stuck to the bottom. That stuff is gold!
  • Bring the beer to a boil and reduce it by half.
  • Add the beef back to the pot, then the carrots, celery, onions, potatoes, broth, and the cup of water.
  • Bring to a boil, then reduce the heat and simmer low, covered, until the beef is tender – about an hour and a half to two hours.
  • When the stew beef is done, mash a few tablespoons of flour into your soft butter with a fork.
  • Drop butter paste into the stew, a half teaspoon at a time, whisking it in until it dissolves.
  • Add the peas and green beans, if you want them in the stew, and simmer until thickened, about 5 minutes or so. If the stew is looser than you like, you can always make and add a little more of the butter paste.
  • Taste and adjust the salt and pepper to your liking.
  • Ladle into bowls.
  • Garnish with the celery leaves and/or scallions if you choose to.
  • As always, ENJOY!

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