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Rich Stout Beef & Mushroom Stew Recipe

This hearty beef and mushroom stew is slow-cooked with stout beer, creating a rich, deeply delicious sauce. The mushrooms complement the beef perfectly, while onions, celery, and carrots round out this classic comfort dish. Simmer it low and slow for 3 hours until the meat is melt-in-your-mouth tender.
Print Recipe
Prep Time:10 minutes
Cook Time:2 hours 20 minutes

Ingredients

  • 6 Tbsp olive oil
  • 500 grams good quality free-range stewing beef cut into cubes
  • 2 onions chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 sprig thyme
  • 1 tsp finely chopped rosemary
  • 3 bay leaves
  • 4 level Tbsp flour
  • 1 bottle 340 ml stout beer (such as Guinness or Castle Milk Stout)
  • 1 cup beef stock
  • 1 x 400 grams tin chopped tomatoes
  • 2 Tbsp Worcestershire sauce
  • Salt and pepper
  • 250 grams portobello mushrooms halved or quartered

Instructions

  • Pat the meat cubes dry with paper towel to remove any excess blood or moisture.
  • Heat 2 Tbsp of the olive oil in a large skillet or heavy-based flat-bottomed casserole dish that has a lid and fry half the beef until golden and caramelized on all sides (it doesn't have to be cooked through). Repeat this by adding a second 2 Tbsp of olive oil and frying the remaining half of the meat. Remove and set aside.
  • In the same pan, heat the remaining 2 Tbsp of oil and fry the onions, carrots, and celery with the herbs until softened and just starting to go brown, about 4 minutes. Add the flour and cook this for about a minute until all the oil has been soaked up and it is a paste-like consistency.
  • Add the stout and deglaze the pan, scraping off any bits that may be stuck. Cook until most of the liquid has cooked off. Add the stock and continue to cook for another minute to thicken.
  • Add the tin of tomatoes along with the browned meat and mushrooms. Add the Worcestershire sauce and a good few pinches of salt and pepper.
  • You can then let this bubble away on your stovetop on very low heat, or you can braise in the oven at 180°C / 350°F. Keep it covered for the first 2 hours of cooking, then take off the lid for the last hour.
  • As the stew is cooking, make sure you give it a stir every 20 minutes or so to ensure nothing sticks and to adjust seasoning.

Notes

STORAGE & REHEATING

Storage

Refrigerator: Store in an airtight container for up to 4 days. The stew tastes even better the next day once flavours have melded.
Freezer: Cool completely, then freeze in airtight containers or freezer bags for up to 3 months. Leave 1 inch of space at the top for expansion

Reheating

From Refrigerator:
  • Stovetop (best): Heat gently over medium-low for 10-15 minutes, adding a splash of stock if too thick
  • Microwave: Heat on medium power in 2-minute intervals, stirring between, until piping hot (4-6 minutes)
From Freezer:
  • Best method: Thaw in fridge for 24 hours, then reheat as above
  • Direct from frozen: Add ¼ cup stock to pot, heat on low until thawed, then simmer 15-20 minutes
Tip: Reheat gently to keep the beef tender. Taste and adjust seasoning after reheating as needed.
 
Servings: 4