Stout Beef Stew

This stew is perfect for cold weather and requires a long cooking time; so get cozy and drink the extra beer while you wait!


1/4 cup vegetable oil
1 lb. stew beef lightly coated with 1/4 cup flour, salt and pepper
1 large onion, chopped
6-10 garlic cloves, chopped
1 1/2 cup stout (you need a really dark malty beer for this—one without much hops, so I prefer Oatmeal stout)
1 1/2 cup water or beef stock
5 cups root vegetables, chunked (I use a combo of carrots, parsnips, turnips and potatoes)
1 bay leaf


In a heavy bottomed large pot, heat oil over medium heat and add the stew beef; your pot should be big enough for the beef to have some room around it so it browns evenly without boiling (which will stop the tasty crust from forming). Don't play around with the meat; just let it do it's thing in the pan until nicely browned (about 2 mins); then turn and brown the other sides. Once the meat is browned, add the onion and stir fry for 2 mins; then add the garlic and cook until the onions soften (about 7 mins). Add the stout and reduce for 5 mins. Add the remaining ingredients, lower heat, and simmer for about 2 hours. Add plenty of salt to taste.

I like to serve this with crusty bread and a good pub cheese, like Cotswold. And plenty more Oatmeal stout.




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