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Slow Cooker Stout Stew

Slow Cooker Stout Stew

  • Prep

    15 m
  • Cook

    8 h 10 m
  • Ready In

    8 h 25 m
Camping Girl

Camping Girl

Great winter recipe full of flavor -- and who doesn't like stew with beer?

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Place the flour in a resealable plastic bag. Add the beef, a few pieces at at a time, and shake the bag to coat.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Stir in the beef, cooking until browned on all sides, 8 to 10 minutes. Transfer the browned beef to a plate lined with paper towels to drain.
  3. Place the beef, potatoes, carrots, onions, and thyme into a slow cooker, and pour the stout beer on top. Cover and cook on Low until the meat is very tender, about 8 hours. Season with salt, then remove thyme. Garnish with parsley before serving.
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Reviews

Caroline
28

Caroline

6/24/2011

This stew was very good and had the right amount of each ingredient, except the thyme. I put 5 sprigs of fresh thyme instead of the 1 recommended and still thought it was bland. Next time I will add a lot more and maybe some other spices. Or perhaps an additional Tbsp of dried thyme. The meat came out very tender and delicious. I will make this again, but with more spices and probably in the winter. Thanks Camping Girl!

TeriNewman
21

TeriNewman

6/22/2011

Really delicious but you have to be 21 to buy all of the ingredients! The better the browning, the tastier the stew definitely holds true in this recipe and the long slow cooking takes the edge off of the beer and gives the stew a marvelous flavor!

Scotdog
17

Scotdog

6/29/2011

As written this would have been bland for us. I mixed the flour with a lot of my low salt cajun seasoning and pepper. I also used a lot more fresh thyme, taking it out when ready to eat. Added about 4 big cloves of fresh, minced garlic. I also cooked the stew meat and then added the beer (without draining) hoping some of the bitter beer flavor would cook off. Thanks for sharing your recipe!

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