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Stout Beef Stew

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Stout Beef Stew

Serves 4

  • 1 (16-ounce) package Certified Piedmontese stew beef
  • 1½ tablespoons kosher salt
  • 1 tablespoon fresh ground black pepper
  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 8 ounces oyster mushrooms (or substitute your favorite mushrooms)
  • 1 head green or savoy cabbage
  • 1 (12-ounce) bottle or can stout beer
  • 4 cups beef stock
  • 1 cup heavy whipping cream
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons chopped parsley

In a mixing bowl, season the stew meat with salt and pepper and toss with canola oil to lightly coat. Heat a soup pot over high heat and sear beef until golden brown. Reduce heat to medium-high and add the onion, mushrooms, and cabbage and sauté until color develops on the bottom of the pot. Deglaze the pan with stout beer. Add the beef stock, heavy whipping cream, thyme, and bay leaves. Simmer for 1 hour, or until beef is tender. Add the chopped parsley and serve.

Pairing: Deschutes Brewery Obsidian Stout

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