Beef Stew with Traverse City Stout

A rich stew with Traverse City—made stout is perfect for St. Paddy's day dinner.

Mar 3, 2009 Emily Betz Tyra

Todd Zawistowski

While Guinness stout is traditional for beef stew, we went for a little local flavor, picking up a growler of Shirley’s Irish Stout from North Peak Brewing Co. Because it’s nitrogen dispensed, it needs to be consumed the same day you buy it or it will go flat. Just have a glass while you’re cooking and serve the rest at dinner! The prunes, added in the last half hour of cooking, melt into the stew and serve to balance any bitterness of the stout.

Get the recipe here!

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