If you can’t find Imperial Stout you can substitute Guinness in this warming stew.
Slideshow: More Russian Recipes
2 pounds beef chuck, cut into cubes
2 tablespoons all-purpose flour
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 It
In a large bowl, toss the beef with the flour, 1 teaspoon salt and 1/2 teaspoon pepper.
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.
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.
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