| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds lean stewing beef (such as top round), cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 5 tablespoons all-purpose flour
- 3 tablespoons olive oil
- One 12-ounce bottle stout beer, such as Guinness
- 10 small new potatoes, cut in half
- 2 medium yellow onions, quartered
- 4 large carrots, cut on the diagonal into 1-inch pieces
- 1 celery stalk, cut into 1-inch pieces, plus 1/2 cup leaves, roughly chopped
- 4 cups low-sodium beef broth
- 3 tablespoons unsalted butter, softened
- 1 cup frozen peas
- 3 scallions, sliced, optional
Instructions
- Season the beef generously with salt and pepper. Sprinkle 2 tablespoons of the flour evenly over the meat.
- Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in a single layer without crowding the pan (work in 2 batches if necessary) and cook, turning, until browned on all sides. Remove the beef from the pan and reserve.
- Add the beer to the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a boil and cook until it is reduced by half; return the beef to the pot and add the potatoes, onions, carrots, celery stalk, broth and 1 cup water. Bring to a boil, reduce the heat to a very low simmer, cover and cook until the beef is very tender, 1 1/2 to 2 hours.
- In a small bowl, mash the butter with the remaining 3 tablespoons flour until smooth. While whisking the liquid, drop small pieces of the butter paste into the stew, whisking until each piece dissolves. Continue adding the butter paste until it is used up and completely dissolved into the stew. Add the peas and continue cooking until the stew is thickened and the peas are cooked, about 5 minutes. Taste and season with salt and pepper (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper).
- Ladle the stew into individual bowls and garnish with the chopped celery leaves and sliced scallions, if using.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 111 mg |
| Sodium | 1440 mg |
| Serving Size | 1 of 6 servings |
| Calories | 519 |
| Total Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 41 g |
| Cholesterol | 111 mg |
| Sodium | 1440 mg |
Reviews
Maybe I missed it, but I didn’t see when to add the beef broth…still good either way!
Fifth time using Katie’s beef stew! Used wine instead of beer and added thyme!
Only recommendation I would suggest is you really good beef stock!
Delicious recipe ❤️
Didn’t have stout or beer so substituted with Pinot Noir. Delicious. Added garlic and Italian seasoning
So good!!!
So good!!!
Delicious, tender beef stew recipe. I didn’t have stout and subbed amber ale- still turned out great!
Delicious. I added green beans (husband’s request), and it was just SO good. I kept it warm on the stove for a while, and it just got better.
My new go to recipe for stew.
Really good! Followed the recipe exactly except did as Kim L did and added the veggies during the last 30-40 minutes. Also included fennel. Really rich full of flavor beef stew. Oh and I served over noodles. Not too carb friendly but the gravy was too good.
Very tasty but next time I will decrease the liquid, water not needed, and increase some spices. Bay leaves and thyme would add some depth.
Great stew
I used 4 cups of beef broth (“the whole
Box” of broth) rather than the broth + water combo. I also, like some others, added a few dashes of Worcestershire sauce and a couple tablespoons of tomato paste. Very simple and flavorful. I used a large oval Le Creuset Dutch oven so it took a bit for the entire mixture to heat. Let it simmer for 2ish hours to ensure potatoes were cooked though. Love Katie’s recipes and love that we can all add our own spin to this.
Box” of broth) rather than the broth + water combo. I also, like some others, added a few dashes of Worcestershire sauce and a couple tablespoons of tomato paste. Very simple and flavorful. I used a large oval Le Creuset Dutch oven so it took a bit for the entire mixture to heat. Let it simmer for 2ish hours to ensure potatoes were cooked though. Love Katie’s recipes and love that we can all add our own spin to this.