Stout Beef Stew

Stout Beef Stew
Serves 4-6

800 grams of chuck or round (or other meat for stews)
2 tbsp soft or liquid margarine
2 tsp dried rosemary
2 beef bouillon cubes
2 Tbsp Dijon mustard
300-500 mL water
330 mL stout e.g. Guinness (one bottle)
4 potatoes
2 parsnips
Salt & pepper

  • Trim the meat and cut into cubes about 20×20 mm
  • Brown the meat quickly in batches in margarine in a hot frying pan
  • Place the meat in a large Dutch oven
  • Peel and coarsely chop onion and add to the pan
  • Crumble the bouillon cubes over meat.
  • Add beer, rosemary and Dijon mustard to the pot
  • Pour in water to just cover the meat and stir. The amount will depend how deep your pot is.
  • Bring to a boil and stir.
  • Reduce to low heat and let the stew simmer, covered, for 1 hour.
  • Peel and cut potatoes and parsnips into small cubes and add to pot.
  • Let the pot simmer, covered, for another 30 minutes on low heat
  • Keep an eye on the pot while simmering as you might need to add more water
  • The meat should be really tender.
  • Add salt and pepper to taste.
  • Serve with a dab of sour cream and if you like jelly from black currents

Enjoy your meal!

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