

Shredding Corduroy Beef Stew Recipe
Jan 20
2 min read
Looking for a warm, satisfying dish to ward off the winter chill? This hearty beef stew, featuring Falling Sky's Shredding Corduroy Stout, is just the ticket. The stout's rich, roasty notes infuse the tender beef and hearty vegetables with deep, complex flavors, making every spoonful a cozy delight. Perfect for pairing with crusty bread and a pint of your favorite brew, this recipe is sure to become a cold-weather staple!

Ingredients
2 lbs beef chuck (cut into 1.5-inch cubes)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 tbsp all-purpose flour
1 large yellow onion (chopped)
3 garlic cloves (minced)
2 cups beef stock
1.5 cups Shredding Corduroy Stout
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 large carrots (cut into chunks)
4 medium Yukon Gold potatoes (quartered)
2 celery stalks (sliced)
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1 cup frozen peas
Chopped parsley (for garnish)
Instructions
Pat the beef cubes dry with a paper towel and season with salt and pepper.
Dust lightly with flour, shaking off the excess.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Brown the beef in batches to avoid overcrowding, about 3–4 minutes per side. Remove and set aside.
Add the chopped onion and garlic to the same pot. Sauté until softened, about 5 minutes.
Pour in the Shredding Corduroy Stout, scraping the bottom of the pot to release browned bits.
Simmer for 2–3 minutes to let the alcohol cook off slightly.
Stir in the tomato paste, Worcestershire sauce, and beef stock.
Return the seared beef to the pot along with the rosemary, thyme, and bay leaf.
Add carrots, potatoes, and celery to the pot. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low.
Cover and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the flavors meld.
Stir in the frozen peas during the last 5 minutes of cooking, being sure not to overcook the peas. Remove rosemary, thyme, and bay leaf.
Ladle the stew into bowls and garnish with chopped parsley. Serve with crusty bread and a pint of Shredding Corduroy Stout.
Chef’s Tips
For extra depth, marinate the beef in a splash of stout for 1–2 hours before cooking.
Prefer a thicker stew? Add 1 tablespoon of cornstarch mixed with 2 tablespoons of water during the last 10 minutes of cooking.
This stew is the ultimate comfort food for stout lovers and showcases Shredding Corduroy's bold flavors beautifully. Enjoy!