📝 About This Recipe
This deeply comforting stew marries the earthy, nutty profile of whole grain steel-cut oats with the velvety bitterness of a classic oatmeal stout. Inspired by traditional British and Irish farmhouse cooking, the oats act as both a hearty texture and a natural thickener, creating a silky sauce that clings to tender root vegetables. It is a soul-warming dish that celebrates the humble grain in a sophisticated, savory context, perfect for chilly evenings.
🥗 Ingredients
The Grain & Liquid Base
- 1 cup Steel-cut oats (not rolled or instant; rinsed)
- 12 ounces Oatmeal Stout beer (one full bottle; choose a brand with chocolate/coffee notes)
- 3 cups Vegetable or Beef stock (low sodium preferred)
The Aromatics & Vegetables
- 2 tablespoons Olive oil (extra virgin)
- 1 large Yellow onion (diced into 1/2 inch pieces)
- 3 medium Carrots (peeled and sliced into thick rounds)
- 2 medium Parsnips (peeled and cubed)
- 8 ounces Cremini mushrooms (quartered)
- 4 pieces Garlic cloves (minced)
- 2 pieces Celery stalks (sliced)
Seasoning & Finish
- 2 tablespoons Tomato paste (for richness and color)
- 3 sprigs Fresh thyme (leaves removed and chopped)
- 1 teaspoon Fresh rosemary (finely minced)
- 1 tablespoon Balsamic vinegar (to balance the sugars)
- 1/2 teaspoon Smoked paprika (for a hint of depth)
- to taste Kosher salt and Black pepper (freshly cracked pepper is best)
- 1/4 cup Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Place a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil.
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2
Add the diced onions, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and the vegetables begin to soften slightly.
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3
Stir in the quartered mushrooms and cook for another 5 minutes until they have released their moisture and turned golden brown.
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4
Add the minced garlic and tomato paste. Stir constantly for 2 minutes, allowing the tomato paste to darken to a brick-red color, which develops a deep umami base.
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5
Add the steel-cut oats directly to the pot. Toast them with the vegetables for 2-3 minutes, stirring often, until they smell nutty and fragrant.
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6
Pour in the bottle of oatmeal stout. Use a wooden spoon to scrape the bottom of the pot (deglazing) to release all the flavorful browned bits.
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7
Allow the stout to simmer and reduce by about half, which should take roughly 4-5 minutes.
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8
Add the vegetable or beef stock, parsnips, chopped thyme, rosemary, and smoked paprika. Stir to combine.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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10
Simmer for 35-45 minutes. Stir every 10 minutes to ensure the oats aren't sticking to the bottom, as they will thicken the liquid significantly.
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11
Check the oats for doneness; they should be tender but still retain a pleasant 'pop' or chew. The stew should be thick and glossy.
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12
Stir in the balsamic vinegar and season generously with salt and black pepper to taste.
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13
Remove from heat and let the stew sit, covered, for 5 minutes before serving to allow the flavors to meld.
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14
Ladle into deep bowls and garnish with a flourish of fresh parsley.
💡 Chef's Tips
Use only steel-cut oats for this recipe; rolled oats will disintegrate and turn the stew into mush. If the stew becomes too thick before the oats are tender, add an extra splash of stock or water. For a meat-heavy version, sear 1 pound of cubed beef chuck before starting Step 1 and proceed as directed. Don't skip the balsamic vinegar at the end; the acidity is crucial to cutting through the heavy malt of the stout. Toast the oats well in the oil; this creates a barrier that helps them maintain their individual texture during the long simmer.
🍽️ Serving Suggestions
Serve with a thick slice of buttered soda bread to soak up the rich gravy. Pair with the remaining oatmeal stout used in the recipe for a perfect flavor match. A side of sharp cheddar cheese crumbles on top adds a lovely salty contrast. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a bright, acidic counterpoint. Top with a dollop of horseradish cream for an extra spicy kick.