Hearty Beef and Stout Stew

Hearty Beef and Stout Stew Recipe
Photo: Jason Wallis; Styling: Cindy Barr


A bowl of Hearty Beef and Stout Stew is a comforting choice for a cozy, winter supper. We use a slightly bitter, dark beer to cut through the richness of the stew. After simmering, the beer loses its edge and adds deep, roasted flavors that typically come from a slow braise.


Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Fat 16.7 g
Satfat 5.1 g
Monofat 8.7 g
Polyfat 1.2 g
Protein 20.8 g
Carbohydrate 18.9 g
Fiber 3.5 g
Cholesterol 66 mg
Iron 2.3 mg
Sodium 370 mg
Calcium 51 mg


12 ounces boneless beef chuck, trimmed and thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
5 teaspoons olive oil, divided
2 cups finely chopped onion
1 1/2 cups (1/4-inch-thick) diagonally cut carrot
6 ounces presliced cremini mushrooms (about 2 cups)
3 thyme sprigs
1 tablespoon tomato paste
2 teaspoons minced garlic
3/4 cup stout beer (such as Guinness)
1 1/2 cups unsalted beef stock (such as Swanson)
1 tablespoon all-purpose flour
1 1/2 teaspoons lower-sodium soy sauce


1. Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan. Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits. Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ivy Manning,

Cooking Light

January 2014
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