Dodder Beef Stew

February and March can be Winter or Spring depending on the day. A hearty Irish beef stew made with our dry Irish stout, Coal Miner’s Dodder is just what your soul needs to make sense of these crazy days. Have fun making our Dodder Beef Stew!

Download the recipe here.



8 bacon strips, chopped   

1/3 cup flour

1 teaspoon salt

1/2 teaspoon pepper

3 pounds beef stew meat, cut into 1-inch cubes

1 pound whole fresh mushrooms, quartered


3 medium leeks (white part only), chopped

2 medium carrots, chopped

1/4 cup chopped celery

1 tablespoon olive oil

4 garlic cloves, minced

1 tablespoon tomato paste

4 cups reduced-sodium beef broth

1 cup Coal Miner’s Dodder

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried parsley flakes

2 pounds Yukon Gold potatoes, cut into 1-inch cubes

2 tablespoons cornstarch

2 tablespoons cold water

1 cup frozen peas


1. In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large bowl, combine flour, salt and pepper. Add beef, a few pieces at a time, and stir around to coat. Brown beef in the bacon drippings. Remove and set aside.

2. In the same pan, sauté the mushrooms, leeks, carrots and celery in olive oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, Coal Miner’s Dodder, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pan. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beef is tender.

3. Add potatoes. Return to a boil. Reduce heat; cover and simmer 1 hour longer or until potatoes aretender. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add peas; heat through. Discard bay leaves.

Bon Appetit!