A hearty beef and beer stew.
Soup season is in full swing. And here’s a soup recipe that’ll stick to your ribs and keep you warm. It’s a classic beef stew with a Guinness stout-based stock. The Guinness adds a caramelized sweetness, along with a rich earthy malt flavor. And the addition of Gruyere can’t be overlooked. It adds a tantalizing savory nuttiness and creaminess that is absolutely perfect with the malty oak flavors of the stout and the hearty meat flavor from the beef.
It’s essentially food for your soul. Seriously. The beef, carrots, potatoes, and celery pack the soup up, and the stout gives it that extra warmth, making it perfect for a cold day.
I chose Guinness because it’s readily available, but feel free to swap your favorite local craft stout instead. Also, make sure to check out other soup recipes to keep you warm as winter approaches.
- Spicy Squash Soup
- Boxcar Tomato Soup
- French Onion Soup
- Stout and Smoked Gouda Soup
- White Cheddar Beer Cheese Soup
Time You Need
- ~30 minutes prep
- ~90 minutes cooking
- Yields: ~10 servings
What You Need
- 2.5 pounds of beef stewing meat, trimmed and cut into small ~1-2 inch cubes
- ~2 tbsp olive oil
- Garlic Salt, to taste
- 1 tbsp black pepper
- 2 yellow onions, diced
- 5 cloves of garlic, minced
- 1 bottle of stout beer of choice
- ½ cup of flour
- 4 carrots, sliced
- 3 stalks of celery, sliced
- 5 large russet potatoes, peeled and diced
- 1 bay leaf
- ¼ tsp cayenne pepper
- ½ tsp smoked paprika
- 1 tbsp dried Italian seasoning
- ½ tsp dried ground mustard
- 4 cups of beef broth
- ~2 cups of shredded gruyere cheese, for topping
What You Do
- Place a large pot over medium-high heat. Add olive oil and heat.
- Toss in the beef chunks and brown. Work in batches if you need to, and don’t overcrowd the pot. Season each batch of beef with salt and pepper as they cook, and add more oil between batches if necessary. Brown and cook for about 5 minutes on each side and cooked through.
- Once all the beef is cooked, remove from pot and set to the side.
- Then add onions and garlic. Sauté for about 5 minutes until softened.
- Reduce heat to low, and add flour. Stir in with ingredients and cook for about 2 minutes.
- Then pour in beer, and scrape off any bits of meat from the bottom. Stir everything together and bring to a low simmer.
- Simmer for about 5 minutes, then add the beef back in. Stir, and add the following: bay leaf, cayenne pepper, smoked paprika, Italian seasoning, ground mustard, and beef broth. Salt to taste.
- Cover and let cook for about one hour.
- Remove cover, add potatoes, carrots, celery, and then cover. Bring to a low simmer and cook for another 30 minutes, or until the meat and vegetables are tender.
- Throughout the cooking, feel free to taste and adjust seasoning as needed.
- Turn off heat and let cool before serving.
- Serve in a soup bowl with a hearty slice of bread, and sprinkle a handful of gruyere cheese.