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
Servings: 6 people
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
Did you make Steak & Stout Stew? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.