Prep 10 mins
Cook 2 hrs
A traditional British stew with a delicious gravy flavored with good ole stout. Stout gets it dark color and touch of bitterness from roasted malt or barley. Guinness is one of the more famous Irish stouts, but there are also others such as Murphy's or Beamish.
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 lbs stewing beef, cut into 2 inch cubes
- 4 medium onions, sliced
- 8 ounces mixed mushrooms, cut in half
- 2 tablespoons flour
- 1 1⁄4 cups stout beer (like Guinness)
- 1 bay leaf
- 1 teaspoon dark brown sugar
- Preheat oven to 350 degrees F.
- In a large saucepan or Dutch oven, heat butter and oil over medium high heat and brown the meat well on all sides, about 10 minutes; remove and set aside.
- Reduce heat to medium, add onions and mushrooms and saute until tender, about 5 to 10 minutes; stir in flour and cook about a minute or two.
- Return the meat to the pot, add the stout, bay leaf, and sugar; stir well.
- Cover and place pot in oven and cook until meat is tender, about 2 hours.