Read more about chocolate stout here.

Chocolate Stout Irish Stew

About This Recipe

Yield:6 beer enthusiasts
This recipe appears in: Chatting Chocolate Stout with Brooklyn Brewery Brewmaster Garrett Oliver


  • 3 pounds beef stew meat
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter
  • 1 large yellow onion, roughly chopped
  • 1-1/2 (12 ounces) bottles or cans chocolate stout (though any good stout will do)
  • 1 quart beef stock
  • 3 pounds boiling potatoes, quartered
  • 1 pound carrots, cut into one-inch chunks
  • Salt and pepper


  1. 1

    Liberally salt and pepper the beef and roll it in the flour.

  2. 2

    Melt the butter over medium-high heat in a large (6 to 8 quart) pot, and brown the meat on all sides. Reserve the meat in a separate bowl.

  3. 3

    Add the onions to the pot, cooking until softened (about 8 to 10 minutes).

  4. 4

    Deglaze the pot with the stout; drink the remaining 1/2 bottle. Once you've scraped up all the deliciousness, return the browned meat, and add the stock, potatoes, and carrots.

  5. 5

    Lower the heat and simmer, partially covered, for about 1-1/2 hours or until the vegetables are tender, stirring occasionally. Adjust the seasoning to taste.

  6. 6

    Serve hot. With lots more stout.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: