If you can’t find Imperial Stout you can substitute Guinness in this warming stew. Slideshow:  More Russian Recipes 

Ian Knauer
March 2014


Credit: © Ian Knauer

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4 to 6


Ingredient Checklist


Instructions Checklist
  • 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.