January Recipes

Irish Stout Beef Stew

Large pot of Irish Stout Beef Stew
Hands On:
35 minutes
Total Time:
155 minutes
Serves:
6

Ingredients

  • 1 (2 lb.) Hy-Vee Choice Reserve beef chuck pot roast, cut into 1-inch cubes
  • 1 ½ tsp Hy-Vee garlic salt
  • ¾ tsp black pepper, coarse-ground
  • 1 tbsp Hy-Vee all-purpose flour
  • 3 tbsp Hy-Vee vegetable oil, divided
  • 1 (8-oz.) pkg. sliced baby bella mushrooms
  • 1 cup Hy-Vee Short Cuts chopped white onions
  • 3 cups Full Circle Market organic beef bone broth, divided
  • 1 (12-oz.) bottle Guinness draught beer
  • 1 tbsp Hy-Vee tomato paste
  • ½ (1½ lbs.) pkg. Hy-Vee Smart Bites baby blonde potatoes, quartered
  • ½ (16-oz.) pkg. baby-cut carrots, halved lengthwise
  • 2 tbsp fresh thyme, finely chopped, plus additional for garnish
  • 4 Hy-Vee dried bay leaves
  • 4 tsp Hy-Vee corn starch
  • 1 tbsp Gustare Vita red wine vinegar
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Preparation

1
Preheat oven to 300°. Pat beef dry with paper towels. Sprinkle beef with garlic salt and pepper; toss with flour and set aside.
2
Heat 1 tablespoon oil in a 5-quart Dutch oven over medium heat. Add mushrooms and onions; cook for 4 to 5 minutes or until softened, stirring often. Transfer to a large bowl.
3
Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of beef and cook for 3 to 4 minutes or until brown, stirring occasionally. Transfer to a bowl with mushroom mixture. Add remaining 1 tablespoon oil and brown remaining beef; transfer to bowl.
4
Add 1 cup beef broth to Dutch oven. Cook over medium heat for 1 to 2 minutes, scraping and stirring brown bits from bottom of Dutch oven. Stir in remaining 2 cups beef broth, beer, and tomato paste.
5
Add beef, mushroom-onion mixture, potatoes, carrots, 2 tablespoons thyme, and bay leaves to broth mixture. Bring to a gentle simmer. Cover and transfer to oven. Bake for 1½ to 2 hours or until beef and vegetables are tender. Remove from oven.
6
Whisk together corn starch and vinegar; stir into stew. Simmer on stovetop for 1 to 2 minutes or until slightly thickened. Remove and discard bay leaves. Garnish with additional chopped thyme, if desired. Serve with biscuits, if desired.

Nutrition Facts

Serving Size: 1½ cups
Serves: 6
Amount Per Serving
Calories:520
% Daily Value*
Total Fat: 18g 23%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 155mg 52%
Sodium: 830mg 36%
Total Carbohydrate: 23g 8%
Dietary Fiber: 4g 14%
Sugars: 4g 8%
Protein: 60g 120%

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