Serves: 8-10 | Prep time: 20 minutes | Cook time: 2 ½ hours


48 hours before you’ve decided to prepare remove grass fed beef from freezer and place in your refrigerator to fully defrost.
Once defrosted, take your grass fed beef out of your refrigerator 15 minutes before cooking and allow it to come to room temperature.


  • 2 tbsp olive oil
  • 2 lbs. Grass Fed Stew Meat
  • 1 Tbsp. garlic, minced
  • 1 ½ cups onion, medium diced
  • 6 slices bacon (optional), cut into 1/4” pieces
  • 3 Tbsp. all purpose flour
  • 1 bottle stout, or beer of your choice
  • 4 Tbsp. tomato paste
  • 3 cups beef broth or stock
  • 1 ½ cup carrots, peeled and cut into 1” thick pieces
  • 1 cup celery stalks, cut into 1" pieces
  • 8-10 small “baby” potato, unpeeled and cut in half (optional)
  • 2 bay leaves
  • 3 sprigs thyme (or 1 tsp dried thyme leaves)


  1. Pat your defrosted Grass Fed Beef with paper towels and season with salt and pepper.
  2. Heat a heavy pot over high heat and add oil. If using the bacon, add bacon to the pot and cook to brown. Once well crisped remove bacon to a plate, leaving bacon grease in pot.
  3. Add Grass fed beef in batches, being careful not to crowd the pot, and brown well all over. Once all beef is browned remove from pot.
  4. Lower heat to medium and add onion and garlic, cooking for 2-3 minutes.
  5. Add carrot and celery and cook for 2 minutes. Add flour and cook, stirring, for 1 minute (this creates a roux)
  6. Add beer, beef broth/stock and tomato paste. Mix well (to ensure flour dissolves well), add bay leaves and thyme.
  7. Return beef into the pot (including any juices).
  8. Cover, lower heat so it is simmering gently, and cook for 1 ¼
  9. Add potato and continue to cook 30-40 minutes more, or until potatoes are tender.
  • Remove lid then simmer for 10 minutes allowing the sauce to reduce slightly.
  • Skim off fat on surface. Adjust salt and pepper to taste. Remove bay leaves and thyme before serving.

Chef’s Notes

  • Add root vegetables, such as parsnips and turnips for a heartier stew

  • Use purple, yellow, and white carrots for great color variation

  • Omit the potatoes and serve stew over mashed potato or egg noodles