MacCool’s Stout Beef Stew Recipe

Ingredients:

• 1 lb cubed sirloin or chuck roast
• 12 oz bottle of Guinness Stout (or better yet, substitute a local brand!)
• 2 cups beef stock
• 2 cloves minced garlic
• 1 celery rib, chopped
• 1 large carrot, chopped
• 1 yellow onion, diced
• 5 Yukon Gold potatoes, cut into bite-sized pieces
• 2 bay leaves
• ½ tsp dried thyme
• 2 tbsp tomato paste
• 2 tbsp olive oil, divided

Instructions: 

Pat meat dry and season generously with salt and fresh cracked pepper. Meanwhile, heat one tablespoon of olive oil in a heavy bottom Dutch oven or similar vessel over medium heat. Brown half the beef and transfer to a plate. Add another tablespoon of oil and repeat with the second batch of beef. 

Add diced onion and sauté until transparent. Add minced garlic and cook for one minute. Add stout beer of your choice and deglaze the stockpot. Add the beef stock, remaining veggies, bay leaves, thyme and tomato paste. Bring to a simmer, cover and continue to cook until potatoes are fork-tender (about 90 minutes).

We serve our Stout Beef Stew in a bread bowl, but it’s also delicious over mashed potatoes. Don’t forget to pair with a pint!