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Stout Stew

Prep time
2 1⁄2 hours
Entrée | Meat

Adapted from Kirsten Moore's recipe from the 2012 Wisconsin Local Foods Journal by Joan Peterson and Terese Allen.


Serve over hot buttered noodles, polenta, or mashed potatoes. Can be prepared vegan and/or gluten-free.


3 Tvegetable oil
3 onions (chopped, about 3 cups)
3 Tall-purpose flour (or brown rice flour )
3⁄4 tsalt
1⁄2 tblack pepper
1 1⁄2 lbbison (cubed, or beef stew meat, or 2 1/4 lbs. portobello mushrooms, freshly washed, left slightly damp, gills discarded)
8 ozstout (or other dark beer)
1⁄2 tthyme (dried crumbled)
1⁄2 tdry mustard
1⁄2 lbcarrots (washed, trimmed, chopped)


Heat oil in a large, heavy stew pot over medium-high heat. Add onions and sauté them until lightly browned. about 8 minutes. Meanwhile, mix the flour, salt, and pepper on a plate. Dredge the meat (or slightly damp mushrooms, if using) in the flour mixture and shake off excess flour. Remove onions from the oil with a slotted spoon and save in a separate bowl. 

Add meat (or mushrooms) in batches to the oil (do not crowd them in the pot) and brown on all sides. Return onions to the pot. Add beer and bring to a simmer, skimming any froth that rises. Add thyme, mustard, and carrots; bring to a simmer, cover, and reduce heat to medium-low. Simmer stew gently until meat and vegetables are tender, 1 1/2-2 hours at the most.