Beef and Stout

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  • 2 pounds stew meat (chuck) cut into one-inch cubes and patted dry
  • 1/2 cup flour
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 1 medium onion, diced
  • 3 carrots, peeled and sliced
  • 1 cup apple cider
  • 12 ounces stout beer


Heat oil in large Dutch oven over high heat. Mix the flour with salt and pepper. Toss meat in the flour mixture to coat, then brown in a single layer. Cook in two batches if necessary, adding more oil as needed. Remove the meat from the pan and set aside. Lower heat to medium low, add onion and carrots. Cook for 5 minutes or until onions start to soften. Add apple cider and beer, scraping up any bits from the pan. Return the browned beef to the mixture, reduce heat to a simmer and cook for 45 minutes, stirring occasionally. Cook until beef is tender. If the stew is not thick enough, make a slurry by whisking together 2 tablespoons flour with 1/4 cup water. Bring stew to a low boil over medium-high heat. Slowly stir in the slurry and cook for two minutes. Taste for seasoning.

Recipe from Central Market Poulsbo - Culinary Resource Center
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