We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 

“Stoutly” means strong which is the perfect way to describe this stew. This Beef Stew is definitely strong and makes for a hardy meal on a chilly day. It’s also stoutly because well…there’s a bottle of stout in it! I don’t think anything is as satisfying as a stew after a long day. It’s warming and filled with all of the best fall vegetables. Try serving it with a side of crusty bread to soak up that tasty stew broth.


1 package of Schaendorf Beef Stew Meat (roughly 1lb)

1 tablespoon canola oil

salt and pepper to taste

¼ cup all-purpose flour

1 large onion, large dice

1 cup carrots, large dice

Tap water, as needed

1 tablespoon tomato paste

½ teaspoon dried thyme

1 teaspoon Worcestershire sauce

12 ounces’ stout beer (preferably made in Michigan)

1.5 cups beef stock

1 bay leaf

2 cups whole petite yellow potatoes OR ½ inch dice Yukon gold potatoes

2 tablespoons fresh parsley, finely chopped


Preparation (Servings: 4):

1) Season stew meat with salt and pepper as desired then coat stew meat in flour, shaking off any excess flour. Heat a Dutch oven over medium-high heat then add canola oil to the pan. Once the oil is hot, begin to sear the beef to create a nice brown crust on all sides, this will take about 4 minutes’ total. Remove beef for pan and set aside.

2) Next, cook onions and carrots in the remaining beef fat in the pan until nicely browned and slightly softened, approximately 8-10 minutes. Salt and pepper as desired during this step. If the pan begins to dry out, add 1 tablespoon of water as needed to add moisture.

3) Next, add tomato paste and thyme and cook an additional 1-2 minutes, stirring frequently. Now, add the Worcestershire sauce, stout, beef stock, and bay leaf to the pan. Bring to a simmer and let cook for 2 hours, being careful to not let the stew boil. After the stew has simmered for 2 hours, add the potatoes and cook an additional 30 minutes or until the potatoes are easily pierced with a fork. Taste the stew broth and add additional salt and pepper to taste as desired.

4) Divide the stew between 4 bowls and garnish with fresh parsley.

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