Obsius Beef Stew

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What is better than stout with dinner? Stout IN dinner! Here is our favorite beef stew recipe featuring the rich, complex malt flavors of Obsius, our Weizenstout.


2.5 lbs Beef (Chuck Roast) - Cut into 1” cubes
3 tsp. Dry Herbs (Thyme, Oregano, Basil)
2 tbsp. Olive Oil
2 Bay Leaves
1/4 cup AP Flour
1 medium Onion - Chopped
1 Carrot - Chopped
1 Celery Stalk - Chopped
4 cloves Garlic - Chopped
1 Can
Gneiss Obsius Weizenstout
1 cup Beef stock
3-4 Boiling/Red Potatoes - chopped into bite sized pieces
3-4 Carrots - chopped into bite sized pieces
Salt and Pepper for seasoning, tasting and adding as needed throughout


Begin by cutting your Beef chuck roast into 1” cubes. Place into large bowl with 1/4 AP flour, 1 tsp of Dry Herb mixture and Salt and Pepper. Toss beef cubes to dredge complete in flour.

Heat 2 tbsp. Olive Oil in a large Dutch Oven over medium-high heat. Add beef and brown on all sides. Brown in batches if you have more beef than can fit in the Dutch Oven without overcrowding.

Once beef is browned, remove to a bowl with a slotted spoon. In 2 tbsp. of reserved fat, add chopped Onions, Carrots, Celery and Garlic. Cook over medium heat until softened.

Once aromatics are softened, deglaze with beef stock. Using a spatula, scrape up all browned bits from the bottom of the pan to dissolve into stock. Add 1 Can of Obsius Weizenstout, along with remaining dry herbs and Bay Leaves. Bring to a boil and let simmer for 2 hours or until beef is fork tender.

After simmering until the beef is fork tender, add bite sized potatoes and carrots and simmer in stew for 45 minutes, or until tender.

Serve immediately or store in the fridge until it is gone. Shouldn’t take long!