Beef and stout stew brings together tender chuck, smoky bacon and chunky vegetables in a dark, spoonable gravy. The beer adds roasted depth, while tomato paste balances its bitter edge.
This is a slow stovetop braise for six portions. Give the meat time to soften rather than trying to thicken the liquid before the chuck is tender.
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Why This Beef and Stout Stew Works
Browning the beef in separate loads leaves space for moisture to evaporate. Those browned surfaces and the bits on the pot base give the broth more character than simmering raw meat alone.
Flour thickens the sauce gently. A covered simmer first softens the chuck; removing the lid near the end concentrates the gravy without drying out the meat at the start.
Ingredients for Beef and Stout Stew
Stew
- 2 1/2 pounds fully thawed boneless beef chuck (2-inch chunks)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 2 whole chopped onions
- 6 ounces raw diced bacon
- 3 tablespoons all-purpose flour
- 440 milliliters stout beer (Generic, contains alcohol)
- 4 tablespoons tomato paste
- 3 cups beef broth
- 3 whole carrots (Peeled, 1-inch pieces)
- 2 large ribs celery (1-inch pieces)
- 2 whole bay leaves
- 3 sprigs thyme
Chuck: Use the stated boneless cut and keep the chunks close in size so they soften together.
Stout: Choose a generic stout you enjoy drinking. Its bitterness remains noticeable, and long cooking does not guarantee that all alcohol disappears.
Bacon: Dice it before cooking so the pieces spread through the stew rather than forming long strips.
Vegetables: Keep the carrots and celery chunky enough to survive the long simmer.
Whole herbs: Count the bay leaves and thyme sprigs in, then remove the leaves and woody stems before serving.
How to Make Beef and Stout Stew
- Brown the meat. Pat the thawed beef dry and season with the measured salt and pepper. Heat the oil in a heavy 6 quart pot over medium high heat. Brown in three uncrowded loads, about 6 to 8 minutes each, and transfer to a plate for immediate continued cooking.
- Build the base. Lower to medium heat. Cook the bacon and onions for about 8 minutes, until the bacon is cooked and the onions soften. Stir in garlic, carrots and celery for 2 minutes, then sprinkle over the flour and cook, stirring, for 2 minutes.
- Deglaze and simmer. Pour in the stout while scraping the browned base. Add the tomato paste, broth, beef and plate juices, bay leaves and thyme. Bring to a gentle simmer, cover and cook about 2 hours, stirring occasionally so flour does not catch.
- Finish the gravy. Uncover and simmer another 30 to 45 minutes, until a fork enters the beef easily and the gravy coats a spoon. If the liquid reduces before the meat softens, cover again. Remove the bay leaves and thyme stems and divide into six portions.
What to Serve with the Stew
Spoon the meat and vegetables into warmed bowls with the gravy shared evenly. A bread side is useful for the sauce; for a baking project, try homemade bagels on another day rather than delaying the hot stew.
For a contrasting sweet finish, maple baked pears offer a softer dessert after the rich main course. Any bread or dessert is separate from the six stew portions.
Storage and Reheating
Refrigerate leftovers within 2 hours in shallow containers, rather than leaving the whole heavy pot to cool on the counter. Keep for 3 to 4 days at 40 degrees F or below.
Freeze portions for up to 3 months for quality. Thaw in the refrigerator and reheat in a saucepan, stirring through the center, to 165 degrees F; loosen a very thick gravy with a little water as needed.
Tips and Substitutions
- Use a heavy pot. A thick base spreads heat and helps protect the flour during the long simmer.
- Keep it gentle. Small bubbles are enough. A rolling boil reduces the liquid quickly and can leave the meat firm.
- Delay reduction. Tender beef matters before a thick gravy. Cover the pot again if the sauce gets ahead of the meat.
- Check labels. Stout and flour contain gluten; broth and bacon may contain additional allergens. This recipe contains alcohol.
- Measure reheating. Saved stew needs to reach 165 degrees F throughout. Follow the FDA safe food handling guide rather than judging only by steam.
Beef and Stout Stew FAQs
Can I use a lean roasting cut?
Chuck is the stated cut because it tolerates a long braise. A lean roast can become dry before the same gravy develops, so it is not a direct timing substitute.
Why is the gravy bitter?
Stout contributes bitterness, especially when heavily reduced. Use the measured amount and stop reducing when the gravy coats a spoon.
Can this be cooked ahead?
Yes, refrigerate the finished stew promptly in shallow portions. Reheat gently the following day and stir carefully so the softened vegetables remain intact.
Why is the beef still firm?
The connective tissue may need more simmering time. Keep enough liquid around the meat and continue gently until a fork slides in easily.
Does the stout cook away completely?
Do not assume the finished stew is free of alcohol. Use a different recipe formulated without beer if alcohol must be avoided.
Recipe attribution: adapted from Nagi Maehashi’s beef and stout stew at RecipeTin Eats, with a generic beer ingredient and rewritten cooking instructions.
Beef and Stout Stew with Bacon, Carrots and Celery Recipe
Equipment
- 6 quart heavy pot with lid
- Tongs
- Wooden spoon
- Food thermometer
Ingredients
Stew
- 2 1/2 pounds fully thawed boneless beef chuck 2-inch chunks
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 2 whole chopped onions
- 6 ounces raw diced bacon
- 3 tablespoons all-purpose flour
- 440 milliliters stout beer Generic, contains alcohol
- 4 tablespoons tomato paste
- 3 cups beef broth
- 3 whole carrots Peeled, 1-inch pieces
- 2 large ribs celery 1-inch pieces
- 2 whole bay leaves
- 3 sprigs thyme
Instructions
- Season dried beef with salt and pepper. Brown in the 2 tablespoons oil in three loads over medium high heat, roughly 6 to 8 minutes per load; reserve meat and juices.
- Cook bacon and onion about 8 minutes over medium heat. Stir in garlic, carrots and celery for 2 minutes, then flour for 2 minutes.
- Scrape the pot with stout. Add paste, broth, beef, juices, bay and thyme. Simmer covered about 2 hours, stirring periodically.
- Uncover for 30 to 45 minutes, until fork tender and the gravy lightly thickens. Remove both bay leaves and thyme stems. Divide six portions; reheat stored stew to 165 degrees F.
