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chunky cooked beef stew with red potato halves, carrot pieces and pale parsnip chunks in thick dark stout gravy in one plain bowl, with no bread, beer bottle or garnish
Rachel Kim

Freezer Beef and Stout Stew

A stout-braised beef stew freezes well when the sauce is thick enough to protect the meat and the vegetables are still holding their shape. Use red potatoes rather than a floury baking potato, which tends to fall apart more after thawing. Parsnips add a sweet edge beside the dark beer. Cool the stew in portions with beef and vegetables distributed evenly, so the first container isn't all gravy and the last one isn't a dry pile of meat.
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Prep Time 25 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs boneless beef chuck trimmed and cut into 1 1/2-inch cubes
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 garlic cloves minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 bottle 12 oz stout beer
  • 2 cups low-sodium beef broth
  • 1 lb small red potatoes halved
  • 2 medium carrots cut into 1-inch pieces
  • 2 medium parsnips peeled and cut into 1-inch pieces
  • 1 tsp dried thyme
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup water reserved for reheating

Method
 

  1. Pat beef dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown beef in 2 batches for 8 to 10 minutes total; transfer to a plate.
  2. Cook onion in the same pot for 5 minutes. Add garlic and tomato paste for 1 minute, then sprinkle in flour and stir for 1 minute.
  3. Gradually add stout and broth, scraping the browned bits from the bottom. Return beef and add thyme, then cover and simmer gently for 1 1/2 hours.
  4. Add potatoes, carrots and parsnips. Simmer partly covered for 35 to 45 minutes until vegetables are tender and beef reaches at least 145°F and yields easily to a fork.
  5. Freeze after cooking: divide stew among 6 shallow containers, refrigerate within 2 hours and chill fully. Leave 1 inch of headspace, seal, label and freeze for up to 3 months.
  6. Thaw overnight in the refrigerator. Reheat the stew in a covered saucepan over medium-low heat for 15 to 20 minutes, stirring gently and adding reserved water as needed, until every portion reaches 165°F.
  7. Serve one-sixth of the beef, vegetables and gravy per portion.