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Beef and Stout Stew on a plate
Rachel Kim

Freezer Beef and Stout Stew

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