London Broil Stewed in Stout
Savor the deep, comforting flavors of London Broil Stewed in Stout—a hearty, slow-cooked dish perfect for cozy dinners and special occasions alike. This recipe takes a tender London Broil steak and simmers it in a rich blend of roasted vegetables, beef broth, and robust stout beer, infusing the meat with bold, malty undertones. Caramelized onions, garlic, and fresh thyme add aromatic depth, while a luscious beer-based sauce thickened with a beurre manié ensures every bite is irresistibly flavorful. With its melt-in-your-mouth texture and robust, savory flavors, this dish pairs wonderfully with creamy mashed potatoes or crusty bread to soak up every drop of sauce. Indulge in this comfort food classic and discover why stewing with stout elevates traditional braises to extraordinary heights. Perfect for family feasts or a weekend treat, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds London Broil steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 Garlic cloves
- 3 medium Carrots
- 2 Celery stalks
- 2 tablespoons Tomato paste
- 2 cups Stout beer
- 2 cups Beef broth
- 1 Bay leaf
- 4 sprigs Fresh thyme
- 2 tablespoons All-purpose flour
- 2 tablespoons Butter
Instructions
Season both sides of the London Broil steak with salt and black pepper. Let it rest at room temperature for 20 minutes.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil and sear the London Broil on both sides until well browned, about 3-4 minutes per side. Remove the steak and set it aside.
Peel and slice the onion into half-moons. Mince the garlic cloves. Peel and chop the carrots into 1-inch chunks, and similarly chop the celery.
In the same pot, reduce the heat to medium, and add the chopped onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened and slightly caramelized.
Stir in the tomato paste and cook for 1 minute to enhance the flavor.
Pour in the stout beer and scrape up any browned bits from the bottom of the pot. Allow the beer to simmer for 2-3 minutes to slightly reduce.
Add the beef broth, bay leaf, and fresh thyme sprigs to the pot. Return the seared London Broil to the pot and ensure it is partially submerged in the liquid.
Cover the pot with a lid and reduce the heat to low. Simmer for 2.5 to 3 hours, turning the steak occasionally, until the meat is fork-tender.
Once cooked, remove the steak and set it aside to rest. Discard the bay leaf and thyme sprigs from the pot.
In a small bowl, mix the all-purpose flour and butter together to create a paste (beurre manié). Whisk this mixture into the stew liquid to thicken it. Let the sauce simmer for an additional 5-7 minutes.
Slice the rested London Broil against the grain into thin strips. Serve the meat topped with the rich stout sauce and vegetables.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 740 mg | 32% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
