Stout-Braised Beef Stew



15 min


3 hrs



Stout-Braised Beef Stew

Photo, Sian Richards.

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

Accompanying recipes for St. Patrick’s Day

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