Bold Bites: Yeti Imperial Buffalo Stew

The holidays may be over but we’ve still got a few months of winter ahead of us. This hearty buffalo stew made with our Yeti Imperial Stout will help you hunker down and make it through the rest of those cold winter days. Recipe courtesy of our friend Melissa Withem General Manager @ Hopdoddy Burger Bar.


  • 3 pounds boneless buffalo chuck (well-marbled), cut into 1-1/2-inch piecesScreen Shot 2015-10-30 at 10.43.23 AM
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed and minced
  • 1-1/2 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 1 12oz bottle of Yeti Imperial Stout
  • 4 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • Sprigs of thyme, rosemary, oregano and sage, either tied together with twice or made into a bouquet garni with cheesecloth
  • 1-1/2 teaspoons sugar
  • 4 large carrots, peeled and cut into one-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cubes in 1-1/2 inch pieces


  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium-high heat until hot and shimmering. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.
  3. Add onions, garlic; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes. Add a bottle of Yeti Imperial Stout, beef broth, water, bay leaf, your fancy bouquet garni, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  4. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Let cool, or risk burning your tongue off. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven.

Cheat sheet: you can also toss all of these ingredients into a crock pot and cook it overnight on low if you are being lazy. It comes out pretty delicious either way.

If you’ve got a recipe of your own using Great Divide, we’d love to see them! Email us your recipes and photos to [email protected] and we will share them!

Bold Bites