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
- 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.