Forktionary

Beef And Porter Stew Recipe

Indulge in this rich and deeply flavorful Beef and Porter Stew, inspired by Chef Michael LaMonaca's Today Show appearance! This hearty stew boasts a dark, thick, and intensely satisfying sauce, perfect for a cozy night in. We've enhanced the original recipe for optimal deliciousness. The slow-simmered beef, infused with the robust notes of porter (or pale ale!), melts in your mouth. Serve with crusty bread for the ultimate comfort food experience.

Prep Time 30 mins
Cook Time 160 mins
Calories 513.5 kcal
Protein 53g
Rating 5.0 (2 Reviews)
Beef And Porter Stew 77

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Porter Stew

  • 2 tablespoons olive oil
  • 2 lbs beef stew meat
  • 1 large onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 (12 ounce) bottle porter or pale ale
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 carrots, chopped
  • Parsnips
  • 2 celery stalks, chopped
  • 2 potatoes, peeled and cubed (red bliss or Yukon gold work well)
  • salt and freshly ground black pepper, to taste
  • 1 bay leaf
  • fresh parsley, chopped, for garnish (optional)

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How to Make Beef And Porter Stew

  1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat.
  2. Season 2 lbs beef stew meat generously with salt and pepper.
  3. Brown the beef in batches, ensuring not to overcrowd the pot. Cook for approximately 8 minutes per batch, until well-browned on all sides.
  4. Transfer browned beef to a bowl and set aside.
  5. Add 1 large onion, chopped, and 2 celery stalks, chopped, to the pot. Add 2 tablespoons butter.
  6. Cook, stirring occasionally, until the onion and celery are golden brown and caramelized, about 15 minutes.
  7. Sprinkle 2 tablespoons all-purpose flour over the onions and celery.
  8. Stir well to combine and cook for 2 minutes, stirring constantly.
  9. In a separate bowl, whisk together 4 cups beef broth and 2 tablespoons tomato paste until the paste is fully dissolved.
  10. Add the broth mixture and 1 (12-ounce) bottle porter (or pale ale) to the pot.
  11. Stir well, scraping up any browned bits from the bottom of the pan.
  12. Add the browned beef, 2 carrots (chopped), 2 potatoes (peeled and cubed), and 1 bay leaf to the pot.
  13. Bring to a simmer, then reduce heat to low, cover, and cook for approximately 2 hours, or until the beef is fork-tender.
  14. Season with salt and pepper to taste before serving. Garnish with fresh parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

12g

Fat

66g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat American Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Beef Dinner Party Fall Holiday Event Winter Stews Seasonal Meat Roast Beef Superbowl 4 Hours Or Less