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Dark Beer Beef Stew Recipe

Dark Beer and Beef Stew Recipe

Check back tomorrow and Thursday for even more Great Stew Recipes! We’ve got your Moroccan Lamb Stew, your Shredded Pork, Kale and White Bean Stew, and even your Vegetarian Butternut Squash and Lentil Stew, plus more; it’s enough to keep everyone warm and happy all the way til Spring.
Course Dinner
Cuisine international
Keyword Beef Stew Recipe, Dark Beer and Beef Stew Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 serves
Calories 450kcal


Dark Beer Beef Stew

  • 2 tablespoons vegetable oil
  • 3 ½ lb beef round, cubed
  • Large pinch sea salt
  • Large pinch freshly ground black pepper
  • 2 large russet potatoes, cleaned and diced (about 2 cups)
  • 2 large onions, diced
  • 4-5 medium carrots, peeled and diced (about 1 ½ cups)
  • 1 large leek, trimmed and diced
  • 4-5 cloves garlic, minced
  • 24 oz dark stout beer
  • 2-3 cups tap water


  • Heat the oil in a large saucepan over medium heat until sizzling. Toss the beef in the sea salt and pepper. Working in batches, sear the beef cubes on all sides, transferring to a plate as you go.
  • When all the beef is seared, add the potatoes and cook, stirring often, until lightly browned. Add the onions and stir, then lightly deglaze the pan with a splash (or two) of the beer. Add the carrots, leek and garlic and stir until the garlic is lightly cooked and fragrant, then add the rest of the beer. Cook until the alcohol smell has dissipated, then add the water. Bring to a boil, then reduce to a simmer and cook until the liquid is reduced and thick, about two hours. Serve hot.


Black Pepper-Sour Cream Biscuits
Makes about 6 biscuits
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon coarse salt
½ teaspoon freshly crushed black pepper
½ cup sour cream
Preheat the oven to 350*F. In a large bowl, whisk the flour, baking soda, baking powder, salt and pepper. Add the sour cream and mix until combined. Using a tablespoon, drop the biscuits onto a greased cookie sheet (or one layered with parchment paper) and bake for 10 minutes. Allow to cool slightly before serving.