Beef Stew with Mushrooms and Stout

In this hearty stew, the toasty flavor of stout infuses the beef, vegetables, and especially the deep brown flavorful sauce.

Serves: 8Hands-on: 25 minutesTotal: 9 hours 25 minutesDifficulty: Easy

Serves: 8


  • 2 tsp. olive oil
  • 2 medium carrots, peeled and chopped
  • 2 cups frozen pearl onions, thawed
  • 2 large russet potatoes, peeled and diced
  • 2 cups sliced mushrooms
  • 3 cloves garlic, minced
  • 2 Tbsp. minced fresh rosemary
  • 2 lbs. boneless chuck roast, cut into 1" cubes
  • ¼ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 cup water
  • ½ cup Irish dry stout


  • Spray a 4- to 5-quart slow cooker with nonstick olive oil cooking spray.
  • Heat the oil in a large skillet over medium-high heat. Sauté the carrots, onions, potatoes, and mushrooms. Add garlic and sauté 1 minute. Stir in rosemary and beef. Sauté until the beef is browned, about 5 minutes more. Drain any excess fat.
  • Add beef and vegetables to the slow cooker. Season with salt and pepper. Pour in the water and stout. Stir. Cook for 9 hours on low.
  • Stir before serving to fully mix the cooked ingredients together.