Dark Stout Beef Stew

Dark Stout Beef Stew

Item No. PGF10012
This warm, yummy and filling dark stout-infused beef stew is the perfect one-pot dish to serve on chilly autumn and winter days. Start with premium grass-fed beef and add garden herbs, root vegetables and dark brown sugar to make a traditional beef stew the family will love.

Nutritional information

  • Calories

    680

  • Protein

    40g

  • Sodium

    1390mg

  • Sat. fat

    8g

  • Sugar

    14g

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Ingredients

Ingredients

2
pounds Panorama Organic Grass-Fed Beef Stew Meat
1/3
cup olive oil
5
cups beef stock or broth
2
cups water
1 1/2
cups dark stout beer
1
small can tomato paste
1 1/2
tablespoons Worcestershire sauce
1 1/2
tablespoons dark brown sugar
1
large yellow or white onion, chopped
1
medium-sized carrots, chopped
3 1/2
pounds baby yukon gold potatoes, quartered (or cut in halves, if you prefer bigger pieces)
5
garlic cloves, minced
4
sprigs of thyme
1
small sprig of rosemary
2
teaspoons salt
2
teaspoons pepper

Step One

Step One

Remove beef stew meat from refrigerator and pat dry with paper towels. Sprinkle with salt. Allow to rest at room temperature for 1 hour.

Step Two

Step Two

While the stew meat is resting, chop the vegetables/potatoes and mince the garlic.

Step Three

Step Three

Place a large 10-quart pot on the stove. Add olive oil. Heat until olive oil simmers when a few drops of water are added (usually on medium-high). Turn the heat down to medium, or medium-low. Add the stew meat to the pan to brown. Be careful not to overcrowd the pan, otherwise the meat will steam rather than fry and brown. Work in batches, if need be.

Step Four

Step Four

Add garlic to the meat, and give it a quick stir. Add in onions, cooking for no longer than 2 minutes. Pour in the dark stout beer, and cook for 3 to 5 minutes. Pour in the remaining ingredients (EXCEPT the potatoes), stirring to mix.

Step Five

Step Five

Bring the beef stew to a simmer, slightly reduce heat, and simmer for 1 hour. Add the potatoes, and simmer for an additional 40 minutes (or until potatoes are easily speared with a fork or butter knife). Retrieve the sprigs of rosemary and thyme from the stew and discard. Serve and enjoy!