I think this just may be the best CL beef stew recipe I've made yet. And I've tried a lot of them. Thanks to the reviewer's notes before me, I opted to use my slow cooker to make the beef more tender and it worked perfectly. I prepared the stew as directed but held back the carrots and mushrooms until the last hour in the crock pot. Total cooking time in the crock pot was around 5 hours on low heat. I used the beef broth and flour at the end along with the soy sauce. The best sauce, even DH commented how delicious it was. We served this with CL's Cauliflower Mash recipe from January 2014.
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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