Steak & Stout Stew
Steak & Stout Stew is a rich, comforting take on a classic beef stew. By using a choice cut of steak and hearty stout beer, this one-pot meal will become your new weekend favourite! This stew will surely warm you and your family from the inside on a cold, crisp fall day.
How long does Steak & Stout Stew take to make?
Prep all your ingredients before you get started; this will take about 15 minutes to cut up all the vegetables, prepare the meat, and get all your liquids ready. Once the stew is all put together and simmering away, it will take 2-2.5 hours to thicken and become a rich stew.
Let’s talk about the ingredients for Steak & Stout Stew
Sirloin steak – The rich, tender steak is what makes this stew so special!
Stout beer – I used Guinness beer. Don’t be tempted to use a sour or bitter beer here, it will affect the flavour. The size of the Guinness can in my country is 440 ml, so adjust the amount of stock if using a different size beer. For example, if your beer comes in a 650 ml bottle, then reduce the beef stock you use by the difference (650-440=210 ml, or almost 1 cup).
Bacon – The bacon adds a smoky depth, and browning the steak chunks in the bacon fat adds to the richness.
Vegetables – Carrots, potatoes, celery, and mushrooms, chopped into bite-size pieces, adds to this hearty stew. Canned diced tomatoes import a tangy flavour.
Herbs – Use fresh rosemary and thyme for the best flavour, and the bay leaves really give the stew it’s classic edge. Don’t forget to remove the bay leaves before you eat it!
Aromatics – Diced onion and garlic add the delicious tang, and tomato paste adds richness.
Liquids – Beef stock, stout beer, and Worcestershire sauce are the liquids in this recipe.
Can I make substitutions in this Steak & Stout Stew recipe?
Beef – You can substitute the type of steak, or use a less expensive cut of beef. If you do, I would cut the beef into smaller pieces.
Stout beer – I wouldn’t substitute this, but if you can’t find any, use a common beer like a Budweiser or Coors.
Herbs – You can substitute dried herbs instead of fresh, just use half the amount.
Can Steak & Stout Stew be prepared in a Slow Cooker?
Yes! Prepare all the meat on the stovetop as usual (bacon, steak chunks browning) and then assemble the stew in the slow cooker. Cook on high for 6-8 hours or until thickened.
The Steak & Stout Stew Method
Cut the steak into chunks and rolls the chunks in 2 tablespoons of all-purpose flour. This will help crisp the outside of the steak chunks when you brown them, and thicken the stew. Set aside.
Cook the bacon in a large dutch oven-style pot over medium-high heat, until it’s cooked through and has released all its fat. Then remove the bacon to a paper-towel lined plate, but keep the bacon fat in the pot.
Add the steak chunks to the hot bacon fat and brown on all sides. You might have to do this in two batches, depending on the size of your pot. When browned, remove the steak chunks and set aside.
Pour out the bacon fat, but don’t wipe out the delicious browned bits from the bottom of the pot — that’s flavour, baby! Return the pot to the stove, and add olive oil, and when the oil is hot add the onion and garlic, scraping the bottom of the pot as your stir.
Once the onion is soft and translucent, add in the sliced carrots, diced celery, and quartered new potatoes and stir those in for a couple of minutes. Add back the steak and bacon, and the mushrooms.
Once you’ve stirred all that together, add in the can of diced tomatoes, tomato paste, Worcestershire sauce, herbs, and beef broth. Turn up the heat and bring this all to a boil, then turn the heat to low and simmer until thick, stirring occasionally, about 2-2.5 hours.
Serve this in bowls, over mashed potatoes, rice, or even egg noodles, and don’t forget a hunk of crusty break to dip into the stew!
Steak & Stout Stew
Equipment
- 1 Dutch oven or large pot
- 1 Knife to chop veg
- 1 Cutting board
- 1 Large spoon
Ingredients
- 6 Slices Bacon chopped
- 2 tbsp olive oil
- 1.5 lbs sirloin steak cubed
- 2 tbsp all-purpose flour
- 1 medium onion diced
- 4 cloves garlic minced
- 1 large carrot sliced
- 2 stalks celery diced
- 12 small new potatoes cut in half, skin on
- 12 white mushrooms quartered
- 1 tbsp fresh thyme chopped
- 1 tbsp fresh rosemary chopped
- 3 small bay leaves whole
- 1 can diced tomatoes 398 ml
- 2 tbsp tomato paste
- 3 tbsp Worcestershire sauce
- 1 can stout beer ie. Guinness
- 1.75 cups beef stock
- Salt & pepper to taste
Instructions
- In a large dutch oven style pot, cook bacon on medium heat until cooked. Remove bacon to drain on paper towels, pour out bacon fat but reserve 1 tablespoon in the pot. Add 1 tablespoon olive oil to the bacon fat. Roll steak chunks in flour until lightly coated and over medium heat, lightly brown chunks of steak, a few at a time. Remove steak chunks to a plate; repeat with remaining steak chunks.
- Add remaining 1 tablespoon of olive oil to pot and add onion and garlic, cooking until soft and translucent, about 3-5 minutes. Add carrot, celery, and potatoes, and cook for another 5 minutes. Add back the steak and bacon, and add mushrooms, herbs, diced tomatoes, tomato paste, Worcestershire sauce, beer and broth. Increase heat until bubbling, then reduce heat to low. Simmer gently for 1.5–2.5 hours or until meat is tender, vegetables are cooked, and sauce is thickened. Add salt & pepper if necessary, to taste. Remove from heat.
Notes
