Prep 20 mins
Cook 2 hrs
From The Dairy Book of British Food. "This is a simple dish but one that's packed with goodness. Stout gets its dark colour and bitterness from the roasted malt or barley used in its brewing. It makes a delicious gravy when used in a casserole, and a touch of sugar brings out the flavour even more". Serve with a favorite mashed potato recipe and vegetables.
- 14.17 g butter
- 14.79 ml vegetable oil
- 907.18 g stewing beef, cut into 2-inch cubes
- 4 medium onions, sliced
- 226.79 g button mushrooms, halved
- salt and pepper
- 29.58 ml plain flour
- 236.59 ml stout beer
- 1 bay leaf
- 4.92 ml soft dark brown sugar
- Heat the butter and oil in a large flameproof casserole and cook the meat for 10 minutes, until browned all over. Remove the meat from the pan with a slotted spoon.
- Add the onions and mushrooms to the pan, adding more oil if necessary, and fry until softened. Season to taste, add the flour and stir well so that the flour absorbs the fat.
- Return the meat to the pan, pour in the stout, and add the bay leaf and brown sugar. Stir well to mix.
- Cover and cook gently, either on top of the stove or in the oven at 350F for about 2 1/2 hours or until the meat is tender.
This was delicious! I used a good dark beer instead of stout and it was fantastic. My husband has asked me to make it and even the kids liked it! I paired it with the Colcannon recipe on this site and it was a big hit.
Delicious stew -- especially for having so few ingredients. This is the first time I've ever cooked with stout. Great flavour. I cooked it in the oven at about 325F. Made for Zaar World Tour and served over Irish Colcannon (Creamy Potatoes and Cabbage)