Course: Entree
Beer Style: Irish Stout

Dry Stout Beef Stew

Here's a simple recipe for some good ole homemade beef stew made with your favorite Irish-style dry stout, vegetables and lots of classic spices.


  • 8-10 red potatoes , skin on, quartered
  • 6 carrots, peeled, sliced into thick chunks
  • 2 stalks celery, cut in chunks
  • 3 bay leaves
  • 3 pounds stew meat , cubed
  • 2 cups flour
  • 1 dash salt
  • 1 dash pepper
  • 1 dash garlic powder
  • 2-3 Tbsp olive oil
  • 1 medium onion, diced
  • 4 large garlic cloves, minced
  • 8 oz baby Portabella mushrooms , halved
  • 2 (8 oz) cans tomato sauce
  • 10 3/4 oz. beef broth
  • 1 (13 g) envelope Lipton Onion Soup Mix
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tsp creole seasoning
  • 1 tsp Italian herb seasoning
  • (4) 12 oz. bottles/cans dry stout


  1. To make this hearty beef stew, cut potato, carrot, and celery chunks in the bottom of crock pot. Top with 2 bay leaves. Add 12 ounces dry stout for the veggies to begin to soak-up the dry stout flavor.
  2. Season flour with a dash of salt, pepper and garlic powder and coat the beef with the flour mixture.
  3. Heat a couple of Tbsp of olive oil over medium/high heat in a large skillet and add one bay leaf. Sauté beef in batches, just until browned. Remove and set aside. Add 12 ounces dry stout while cooking beef.
  4. Add onion and garlic to the same pan and sauté over medium heat for a few minutes, then add about half the can of beef broth to deglaze, scraping up the brown bits on the bottom of the pan.
  5. Add meat and onions to crock pot, top with mushrooms.
  6. Mix remaining beef broth with tomato sauce, onion soup mix, remaining seasonings, and add to crock pot. Pour in one bottle of dry stout.
  7. Cook 8 hours on low heat.

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