Beef and Stout Stew — Print Recipe

A rich, dark South African beef stew braised low and slow in milk stout beer with root vegetables, creating a deeply savory, malty sauce that coats every tender morsel.

Ingredients

1kg beef chuck, cubed
2 tbsp vegetable oil
2 tbsp flour
2 large onions, sliced
3 cloves garlic, minced
440ml milk stout beer
250ml beef stock
3 carrots, chunked
3 potatoes, quartered
2 bay leaves
1 tbsp tomato paste
1 tsp dried thyme
Salt and pepper

Instructions

1 Season beef with salt and pepper, dust lightly with flour. Brown in batches in hot oil. Remove and set aside.
2 Sauté onions in the same pot until deeply caramelized, about 12 minutes. Add garlic and tomato paste, cook 1 minute.
3 Pour in the stout beer, scraping up all browned bits from the bottom of the pot.
4 Return beef to the pot. Add stock, bay leaves, and thyme. Bring to a simmer.
5 Cover and cook on low heat for 1.5 hours. Add carrots and potatoes, cook another 40 minutes until everything is tender.
6 Adjust seasoning. The sauce should be thick and glossy. Serve with crusty bread.

Did You Know?

South Africa has a thriving craft beer scene, and many breweries produce stouts specifically marketed for cooking traditional bredies and stews.