Light and Spicy Beef Stew

Autumn dishes Avocado Oil Beef Beer Casual food Chili Dinner Recipe Spring dishes Stew Weekend Winter dishes

A little more decadent, without being overly rich….  This is sort of a cross between a chilli and a stew, but with a lighter texture.  You’ll see what I mean!  Serve it over orzo or rice, if you like.


  • 454 g / 1 lb stew beef, cut into 1 cm / ½ inch cubes
  • 15 mL / 1 Tbsp Lift Flavours Espresso & Chipotle Sea Salt
  • 45 mL / 3 Tbsp Avocado, Grapeseed or Canola oil (+ more)
  • 4 bell peppers (preferably all colours), cut into thin strips (julienned)
  • 1 large brown onion, finely chopped
  • 6 cloves garlic, grated or minced
  • 15 mL / 1 Tbsp tomato paste
  • 546 mL / 19 oz can white kidney beans (preferably no salt added), drained and rinced
  • 500 mL / pint can of stout beer
  • 15 mL / 1 Tbsp Maple Syrup
  • 15 mL / 1 Tbsp Cider Vinegar
  • Optional: Sour cream and Italian flat leaf parsley or fresh oregano, for garnish


  1. In a large bowl, add the stew beef and Lift Flavours and toss well. Leave the seasoned beef at room temperature for about an hour, while you prepare the other ingredients.
  2. Preheat the oven to 350 degrees F.
  3. In a Dutch oven or large sautoir, heat the oil over medium-high. Sauté the beef, browning it on all sides, about 10 minutes.  Remove to a clean bowl.
  4. Add the peppers, adding more oil if necessary, and sauté for about 10 minutes, until slightly caramelized. Remove to a separate bowl and cover but leave a small space for the steam to vent.
  5. Again, add more oil if required, then the onion. Sauté but do not brown, turning down the heat if necessary, about 6 minutes or until opaque and softened.  Add the garlic and continue to cook a further 2 minutes.
  6. Turn the heat to low and add the tomato paste. Cook, stirring, until the paste is more of an orangey-brown than a bright red, about 3-4 minutes.
  7. Return the beef to the pot. Add the beans, stout, maple syrup and cider vinegar and stir well.  Place in the oven and cook for 1 hour.
  8. Remove the pot from the oven. If the sauce requires any reduction, you can do that on the stovetop over high heat.  Check for seasoning. 
  9. Finally, add the peppers back to the pot and stir in. Ladle stew into bowls and garnish with a dollup of sour cream and some parsley sprigs, if using.


~ Stevie

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