Imperial Stout Beef Stew

If you can’t find Imperial Stout you can substitute Guinness in this warming stew.

  • Servings: 4 to 6

Related Video

More Videos
Ludo Lefebvre’s Ultimate Pot-au-Feu


  • 2 pounds beef chuck, cut into cubes
  • 2 tablespoons all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 pound new potatoes, peeled and diced
  • 2 cups beef stock or broth
  • 1 1/2 cups Imperial Stout or Guinness
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons parsley leaves

How to make this recipe

  1. In a large bowl, toss the beef with the flour, 1 teaspoon salt and 1/2 teaspoon pepper.

  2. In a large heavy pot, heat the oil over medium high heat until hot. Brown the beef, in batches, turning, 5 to 7 minutes per batch. Transfer the beef to a bowl as browned.

  3. Pour off all but 2 tablespoons of fat from the pot, then stir in the onion and garlic and cook, stirring occasionally, until golden, about 6 minutes. Stir in the potatoes, stock, stout, Worcestershire and the beef with any accumulated juices. Simmer the stew, covered, until the meat is very tender, about 3 hours. Season with salt and pepper to taste, then serve sprinkled with the parsley leaves.

Contributed By Photo © Ian Knauer Published March 2014

1044445 recipes/imperial-stout-beef-stew 2016-01-19T21:00:33+00:00 Ian Knauer 4|6|eastern-european|soups-and-stews|web-exclusive|weeknight-dinner march-2014 recipes,imperial-stout-beef-stew 1044445

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5