Beef and Stout Stew

Name: Beef and Stout Stew
Cuisine: United Kingdom
Ingredients: 600 ml stout; 1 tbsp plain flour; 2 onions, peeled and diced; 1.4 kg beef brisket, cut into 3–4cm chunks; 4 tbsp vegetable oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tsp redcurrant jelly; 2 tsp tomato purée; a large sprig of thyme; 1 bay leaf; 3 carrots, peeled and thickly sliced; 2 garlic cloves, peeled and crushed

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

This is a classic stew, made even better when you use Crawford’s own Bandit Stout! Crawford’s been making his own small batch beer from Gloagburn barley for the last few years and we have to make sure we get our hands on some bottles before they go on sale as they go so fast. Other stouts are available…

Ingredients

4 tbsp vegetable oil
1.4 kg beef brisket, cut into 3–4cm chunks
2

United Kingdom
Scottish
Stew
Main course
Scotland

Method

Preheat the oven to 140°C/120°C fan/gas mark 1.
In a large ovenproof casserole, heat the oil over a medium-high heat. Add the meat in batches and brown it all over, transferring to a plate as it is done.
Add the onions to the pan and turn the

Ingredients

Method

Photos