Beef and Stout Stew is a quick cooking beef stew recipe that’s easy on the waist line. Round out this meal with Kale Mashed Sweet Potatoes and you’ll have a week night meal your family will love!
As if I wasn’t excited enough for Friday, this week I’m super excited for Friday to arrive. Why?? Because it’s going to be close to 40 degrees!! Only in Chicago is it -16 degrees on Monday and 38 degrees on Friday. Chicago be crazy!
While I was on lock down, I made this Beef & Stout Stew. This isn’t my first beef stew recipe this winter…. but this one has beer in it! I added Guinness to the stew and it gave the quick cooking meal more of a slow braised taste. I love a quick meal that tastes like I’ve been working on it for hours. Who knew a little Guinness would provide so much flavor??!!
I love eating stew with mashed potatoes. Instead of have a plate of mashed potatoes and a bowl of stew, why not combine the two?? To keep the carbs down, I used sweet potatoes and mixed in sauted kale. Kale is one the healthiest foods on the planet, so anytime I can sneak into a meal (and not have my husband notice he’s eating healthy), the meal is a success!
If you’re looking for a hearty dinner but don’t want a ton of calories, you’ve got to make this Beef & Stout Stew with Kale Mashed Sweet Potatoes. This is a beef stew recipe you have to make!!
- 12 ounces boneless beef chuck, trimmed and thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 teaspoons olive oil, divided
- 2 cups finely chopped onion
- 1 1/2 cups (1/4-inch-thick) diagonally cut carrot
- 6 ounces presliced cremini mushrooms (about 2 cups)
- 3 thyme sprigs
- 1 tablespoon tomato paste
- 2 teaspoons minced garlic
- 3/4 cup stout beer (such as Guinness)
- 1 1/2 cups unsalted beef stock
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons lower-sodium soy sauce
- 2 peeled sweet potatoes, cut into chunks
- 3 tbsp coconut oil, divided
- 1/4-1/2 cup skim milk
- 2 cups kale, desteamed and chopped
- salt and pepper
- Sprinkle beef with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add beef to pan, and cook for 3 minutes, browning on all sides. Remove beef from pan.
- Add the remaining 2 teaspoons oil to pan, and swirl to coat. Add chopped onion, carrot, mushrooms, and thyme sprigs; sauté for 4 minutes. Add tomato paste and minced garlic; sauté 1 minute. Add beer; cook 1 minute, scraping pan to loosen browned bits.
- Combine beef stock and flour in a small bowl, stirring with a whisk. Add stock mixture to pan. Cover, reduce heat, and simmer 15 minutes. Stir in beef, and cook 1 minute or until thoroughly heated. Stir in soy sauce. Discard thyme. Serve in the same bowl with kale potato mash.
- For the potatoes - bring a large pot of water to boil. Add potatoes and cook until you can easily stab a potato chunk with a fork. Drain water. In the same pot, add 1.5 tbsp coconut oil and milk. Mash potatoes until you have the consistency you like. Feel free to add more milk. In a skillet, add the rest of the coconut oil. Saute kale until it starts to wilt. Season with salt and pepper. Stir kale into mashed potatoes. Serve with stew.