I thought this was a really tasty recipe, especially with the mashed potatoes/kale they suggest. I agree that the beef was a little tough. I would either use a more tender cut or cook it longer (maybe during the 15 minutes the sauce is thickening).
Hearty Beef and Stout Stew
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.
More From Cooking Light
- Calories: 318
- Fat: 16.7g
- Saturated fat: 5.1g
- Monounsaturated fat: 8.7g
- Polyunsaturated fat: 1.2g
- Protein: 20.8g
- Carbohydrate: 18.9g
- Fiber: 3.5g
- Cholesterol: 66mg
- Iron: 2.3mg
- Sodium: 370mg
- Calcium: 51mg
- 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.
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