Stout-Braised Beef with Pearl Onions and Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich British-inspired stew featuring tender beef braised slowly in dark stout beer with pearl onions and mushrooms. This British-inspired beef recipe, ready in about 175 minutes, pairs beef chuck, cut into 1.5-inch cubes, olive oil, small pearl onions, peeled for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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: 25 min Cook: 150 min Serves 6 British cuisine 540 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat. Add 2 pounds of beef chuck cubes and brown on all sides for about 5-7 minutes.
  2. Step 2: Remove the beef and set aside. In the same pot, add 20 peeled pearl onions, 12 ounces halved cremini mushrooms, 1 large diced carrot, and 1 diced celery stalk. Sauté for 6 minutes until vegetables soften.
  3. Step 3: Add 3 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Pour in 12 ounces stout beer, scraping the bottom of the pot to release browned bits, then add 2 cups beef broth, 3 sprigs fresh thyme, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
  5. Step 5: Return the beef to the pot, bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours until beef is tender and the sauce has thickened.
  6. Step 6: Remove thyme sprigs and bay leaf before serving the stew hot with crusty bread or mashed potatoes.

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