STOUT STEW

Stout Stew image

Provided by Bree Hester

Categories Entree

Time 3h30m

Yield 4

Number Of Ingredients 14

2 lb beef stew meat, cut into 1-inch cubes
Salt
1/3 cup olive oil
2 red onions, thinly sliced
3 tablespoons Gold Medal™ all-purpose flour
2 tablespoons packed brown sugar
2 cups stout or other dark beer
1 cup Progresso™ beef-flavored broth (from 32-oz carton)
1 teaspoons dried thyme leaves
1 teaspoon dried sage leaves
1 lb small Yukon Gold or yellow potatoes
8 oz ready-to-eat baby-cut carrots
8 oz cremini mushrooms, quartered
1/2 cup chopped fresh parsley

Steps:

Heat oven to 325°F. Spread beef on plate; sprinkle generously with salt. Let stand 5 minutes.
Heat ovenproof 4-quart Dutch oven over medium-high heat. Coat with olive oil. Add beef in small batches; cook until browned. Remove beef to plate; set aside.
In same Dutch oven, add red onions. (If needed, add a bit more olive oil.) Cook onions over medium to low heat until they begin to caramelize.
Return beef to Dutch oven. Stir in flour and brown sugar. Cook 5 minutes, stirring constantly.
Pour beer over beef mixture. Scrape bottom of pan with spoon. Add broth; heat to boiling.
Add thyme and sage. Taste; add additional salt and pepper if needed.
Cover Dutch oven; bake 1 hour. Add potatoes, carrots and mushrooms. Bake 1 hour longer.
Serve stew in large individual bowls; garnish with parsley.

Nutrition Facts : ServingSize 1 Serving