Beef Stew with Stout


  • 1/2 pound boneless beef sirloin, cut into 3/4- to 1-inch cubes
  • 1 tablespoon butter
  • 2 large carrots, peeled, sliced
  • 1 cup frozen pearl onions, thawed
  • 2 teaspoons all-purpose flour
  • 2/3 cup canned beef broth
  • 1/3 cup stout or dark ale


  1. Sprinkle beef with salt and pepper.
  2. Melt butter in heavy medium skillet over high heat. Add beef and sauté until brown on all sides, about 5 minutes.
  3. Using slotted spoon, transfer beef to bowl.
  4. Reduce heat to medium-low. Add carrots and onions to skillet; toss to coat with pan juices. Add flour; stir 1 minute.
  5. Add broth and stout. Add beef and any juices collected in bowl.
  6. Cover skillet; simmer until beef and carrots are tender; stirring occasionally, about 15 minutes.
  7. Season with salt and pepper.

Yield: 2 servings

Source: Bon Appetit May 1996