Lunchtime Hospitality: Beef Stout Stew

The weather outside is FRIGHTFUL, inside stew is so delightful!  Seriously, the weather has been awful for most of the United States.  Seems like the perfect time for some warm and hearty beef stew.  We are serving this soup with our yummy Cheddar Chive Biscuits!

And in case you weren’t aware, January is National Soup Month!  So if being vegetarian or vegan is preventing you from trying this soup — or if you just want some other options — make sure to check out our SOUP page with some delicious options for the colder weather.

Beef Stout Stew — Inspired by Cooking Light

• 2 Tbs canola oil, divided
• 2 Tbs butter, divided
• 1/4 cup flour
• 2 lbs boneless chuck roast, trimmed and cut into 1 inch cubes
• 2 small yellow onions, chopped
• 1 Tbs tomato paste
• 4 cups beef broth
• 1 bottle of stout beer
• Cracked black pepper, to taste
• Kosher salt, to taste
• 1 1/2 cups carrots, diagonally sliced
• 1 1/2 cups parsnips, diagonally sliced
• 1 cups baby red potatoes, cubed
• 2 Tbs parsley, finely chopped

Heat 1 Tbs oil in a Dutch Oven over medium high heat.  Add 1 Tbs butter to pan to melt.

Place flour in a shallow dish.  Dredge beef in flour.  Place half of beef in the pan and cook 5 minutes, turning to brown on all sides.

Remove beef from pan with a slotted spoon.  Repeat procedure with remaining 1 Tbs of oil, 1 Tbs of butter, and beef.

Add onion to the pan and cook for 5 minutes or until tender.  Stir in tomato paste and cook for another minute.

Stir in broth and beer, scraping the pan to loosen any browned bits.

Return meat to pan.  Season soup mixture with pepper and salt to taste.  Bring to a boil.

Cover, reduce heat and simmer 1 hour, stirring occasionally.

Uncover and bring to a boil.  Cook for 50 more minutes, stirring occasionally.

Add carrots, parsnips and potatoes.  Cover, reduce heat to low and simmer for 30 minutes.  Stir occasionally.

Uncover and cook for another 10 minutes, or until vegetables are tender.

Sprinkle with fresh parsley and serve.