Stout-Braised Beef Stew


  • Prep Time15 mins
  • Total Time3 hrs
  • Makes4 servings
Stout-Braised Beef Stew

Photo, Sian Richards.

Chatelaine Triple Tested

There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours.


  • 1.5 kg boneless beef blade, or chuck roast, trimmed and cut into 1/2-in. cubes

  • 1/4 cup all-purpose flour, divided

  • 1 tsp salt

  • 3 tbsp canola oil, divided

  • 1 medium onion, chopped

  • 2 carrots, cut into 1-in. pieces

  • 3 celery stalks, cut into 1-in. pieces

  • 2 440-mL cans dark stout beer, preferably Guinness or Murphy's

  • 3 bay leaves


  • TOSS beef with 3 tbsp flour and salt in a large bowl until coated.

  • HEAT a large pot over medium. Add 1 tbsp canola oil, then half of beef. Cook, turning meat occasionally until brown on all sides, 3 to 5 min. Transfer to a plate. Add another 1 tbsp oil and repeat with remaining beef.

  • ADD remaining 1 tbsp oil, then onion, carrot, celery and remaining 1 tbsp flour to pot. Season with fresh pepper. Cook until onion starts to soften, 3 min. Pour in stout. Using a wooden spoon, scrape up and stir in any brown bits from pot bottom. Return beef and any juices to pot. Add bay leaves. Boil for 2 min, then reduce heat to medium-low. Simmer, uncovered, until liquid has reduced slightly, about 30 min. Cover and reduce heat to low. Continue simmering until meat is tender, about 2 hours and 15 min.

Nutrition (per serving)

Calories 641, Protein 69g, Carbohydrates 16g, Fat 32g, Fibre 2g, Sodium 858mg.
Excellent source of Vitamin A.

Accompanying recipes for St. Patrick's Day

Serve with steel-cut oat risotto and Emerald island greens.