What is the best cut of beef for stout beef stew?

Beef chuck roast is the best cut for stout beef stew because its rich marbling and connective tissue break down during slow cooking. This creates incredibly tender, juicy beef that absorbs the savory flavors of the broth. For the best results, cut the beef into evenly sized cubes and simmer gently until fork-tender.

How long should stout beef stew simmer for tender beef?

Stout beef stew typically requires 2 hours and 15 minutes to 2 hours and 30 minutes of gentle simmering. Cook the beef for approximately 90 minutes before adding carrots and potatoes. Continue simmering for another 45–60 minutes until the meat becomes tender and the vegetables are perfectly cooked.

Can you make stout beef stew ahead of time?

Yes! Stout beef stew is an excellent make-ahead meal because its flavors deepen as it rests. Store cooled leftovers in an airtight container in the refrigerator for up to four days. You can also freeze individual portions for up to three months. Reheat gently on the stovetop until thoroughly heated.

How do you thicken stout beef stew without changing its flavor?

To thicken stout beef stew naturally, remove the lid during the final 15 minutes of cooking and allow excess liquid to evaporate. Alternatively, mix one tablespoon of cornstarch with a little cold water, then stir it into the simmering broth. Cook for several minutes until the stew reaches your desired consistency.

Delicious 7-Step Stout Beef Stew For Cozy Family Dinners

Ingredients

Scale

3 pounds beef chuck roast, trimmed and cut into 1.5-inch cubes
1/4 cup all-purpose flour
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil, divided
2 large yellow onions, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
3 cups low-sodium beef broth
3 large carrots, peeled and sliced into thick rounds
3 medium Yukon Gold potatoes, scrubbed and cut into chunks
3 sprigs of fresh thyme
2 bay leaves

Instructions

Step 1: Season and Coat the Beef – Pat the beef dry, place in a bowl, and toss thoroughly with salt, black pepper, and all-purpose flour until evenly coated.
Step 2: Sear the Beef to Perfection – Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat, sear the beef in batches until a deep brown crust forms, and set aside.
Step 3: Sauté Aromatics – Reduce heat to medium, add remaining oil and chopped yellow onions, cooking for 5 minutes, then stir in minced garlic and tomato paste for 2 minutes.
Step 4: Build the Broth Base – Pour in a splash of beef broth to deglaze the pot, then gradually add the remaining broth while stirring continuously.
Step 5: Return Beef and Add Herbs – Return the seared beef and juices to the pot, add thyme sprigs and bay leaves, and bring to a gentle boil.
Step 6: Simmer Until Tender – Cover with a lid, reduce heat to low, and simmer gently for 1.5 hours, stirring occasionally.
Step 7: Add Vegetables and Finish Cooking – Add sliced carrots and Yukon gold potatoes, cover, and cook on low for another 45 minutes until fork-tender, then discard herb stems before serving.

Notes

Leftovers taste even better on the second day after the flavors have meld together in the refrigerator.

Author: Mike
Prep Time: 20 min
Cook Time: 150 min
Category: Main Course
Method: Simmering
Cuisine: Traditional
Diet: Dairy-Free

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 8 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 34 g
Fiber: 5 g
Protein: 38 g
Cholesterol: 110 mg

Keywords: beef stew, stout stew, comfort food, slow cooked