Half-Pint Stout-Braised Beef with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef braised in half a pint of stout beer with earthy root vegetables for a rich, comforting stew. This american-inspired beef ready in about 170 minutes pairs pounds chuck beef, cubed, fl oz (half a pint) stout beer, medium carrots, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 150 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Pat 2 pounds chuck beef dry and toss with 2 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until deeply browned; remove and set aside.
  3. Step 3: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot; sauté over medium heat for 4 minutes until fragrant and translucent.
  4. Step 4: Stir in 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly.
  5. Step 5: Pour in 8 fl oz (half a pint) stout beer, scraping the bottom of the pan to deglaze, then add 2 cups beef broth.
  6. Step 6: Return the browned beef to the pot along with 3 chopped carrots, 2 chopped parsnips, 3 fresh thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  7. Step 7: Bring to a simmer, cover tightly, and place in the oven for 2 1/2 hours until beef is fork-tender and vegetables are soft.
  8. Step 8: Remove thyme sprigs before serving. Adjust seasoning as needed and serve hot.

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Frequently asked questions

How long does Half-Pint Stout-Braised Beef with Root Vegetables take to make?

Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Pint Stout-Braised Beef with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chuck beef, cubed from drying out.

Can I substitute ingredients in Half-Pint Stout-Braised Beef with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Pint Stout-Braised Beef with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Pint Stout-Braised Beef with Root Vegetables?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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