Region  Denmark   [ clear ]

There are no sub-regions at this level.
Category: Main > Recipes with Beer > Entree
Beef & Stout Stew 
Recipe ID: 214

Recipe       Print Friendly print this recipe Tell-a-Friend tell-a-friend Add-to-Favorites add-to-favorites

 
Cooking Time in Minutes 7
Servings 6
This rich, dark beef stew, chock full of root veggies and peas, is a comfort food at its finest and perfect for a blustery night. 

  • 1 1/2 lbs potatoes, peeled and cubed
  • 1 lb carrots, peeled and coarsly chopped
  • 1 lb parsnips, peeled and coarsely chopped
  • 2 ribs celery, chopped
  • 2 bay leaves
  • 1 tsp dried thyme
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 3 lbs stewing beef cubes
  • 4 strips thick sliced bacon, chopped
  • 1 1/2 cups stout beer
  • 3/4 cup sodium reduced beef broth
  • 2tsp Worcestershire sauce
  • 1/3 cup all purpose flour
  • 1 cup frozen peas

  1. In slow cooker, combine potatoes, carrots, parsnips, celery, onion, bay leaves, thyme, salt and pepper. Top with beef and bacon
  2. Whisk together stout, beef broth, 1/2 cup water and Worcestershire sauce; pour over beef. 
  3. Cover and cook on low until beef and vegetables are tender, 7-8 hours. Discard bay leaves
  4. Whisk flour with 1/3 cup water until smooth; whisk into slow cooker. Stir in peas; cook, covered, on high until thickened, about 30 minutes. 

 Chef's Info

Did you make it? Review it!

  • Number of Times Viewed:
  • 26353
  Member Since: Jan 22, 2016
  Contact Chef
Your Name:
Your Email Address:
Phone:
Your Comments:

Recipe Comments - Must be logged into Facebook to comment

View or add your comments on this recipe below. You can choose to have it show on your Facebook wall or just on this page.

 Chef's Info

Did you make it? Review it!

Advertisement

 

  Recent Recipes

NO NEW RECIPES TO DISPLAY