Hearty Beef and Stout-Style Stew

Name: Hearty Beef and Stout-Style Stew
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 lbs Beef chuck, cut into 1.5-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 medium Carrots, peeled and sliced; 2 stalks Celery, sliced; 2 cloves Garlic, minced; 2 tbsp Tomato paste; 4 cups Beef broth; 1 cup Strong brewed coffee (cold); 1 tbsp Molasses; 1 tsp Dried thyme; 1 large Bay leaf; 2 medium Potatoes (Russet or Yukon Gold), peeled and cubed; Salt and freshly ground black pepper To taste; 2 tbsp Fresh parsley, chopped, for garnish

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This robust stew features tender chunks of beef braised with carrots, potatoes, and celery in a savory, dark broth. The "stout-style" flavor is achieved through a clever blend of strong brewed coffee, molasses, and beef broth, providing all the depth and complexity without any alcohol. It's a hearty and satisfying meal that warms you from the inside out, ideal for St. Patrick's Day celebrations or any cool day, and pairs wonderfully with a piece of crusty bread.

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Prep Time20 min

Cook Time150 min

Servings6 servings

DifficultyMedium

Equipment

Dutch oven or large potCutting boardKnife

Instructions

1
Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
2
Reduce heat to medium, add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and tomato paste, cooking for another 2 minutes, stirring constantly.
3
Return the beef to the pot. Pour in the beef broth, strong brewed coffee, and molasses. Stir in dried thyme and add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
4
Add the cubed potatoes to the stew. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender. If the stew is too thin, you can uncover it for the last 15 minutes to allow some liquid to evaporate.
5
Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving. Ladle the hot stew into bowls and garnish with fresh chopped parsley.

Nutrition

Calories480 kcal

Protein40g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I make this stew in a slow cooker?

Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the potatoes during the last hour of cooking.

What can I use instead of coffee for the 'stout-style' flavor?

If you prefer not to use coffee, you can deepen the flavor with a bit more tomato paste, a splash of balsamic vinegar, or a dark mushroom broth concentrate. The coffee really helps mimic the bitterness and roasted notes of stout, so it's recommended if possible.

How can I thicken the stew if it's too thin?

You can create a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the simmering stew and cook for a few more minutes until it thickens to your desired consistency.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.