Irish Beef Stew with Guinness Stout
Warm up with a bowl of hearty Irish Beef Stew with Guinness Stout, a rich and comforting classic perfect for chilly days. This recipe pairs tender chunks of beef chuck with a medley of root vegetables—carrots, potatoes, and parsnips—simmered to perfection in a savory broth infused with the deep, malty flavor of Guinness stout. Enhanced with fresh thyme, bay leaves, and a hint of tomato paste, this stew achieves a depth of flavor that’s both satisfying and soul-soothing. Finished with a pop of vibrant green peas and optional parsley for garnish, it's a one-pot meal that’s as visually appealing as it is delicious. Whether you’re celebrating St. Patrick’s Day or just craving cozy comfort food, this slow-cooked stew is bound to impress with its hearty texture and robust flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 pint Guinness stout
- 4 cups beef broth
- 2 tablespoons tomato paste
- 4 medium carrots, peeled and sliced into 1-inch pieces
- 4 medium potatoes, peeled and cut into 1.5-inch chunks
- 2 medium parsnips, peeled and sliced into 1-inch pieces
- 4 sprigs fresh thyme
- 2 pieces bay leaves
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the beef cubes with salt and pepper, then toss with flour to coat evenly.
Working in batches, sear the beef cubes for 2-3 minutes on each side until browned. Transfer the browned beef to a plate and set aside.
Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion for 5-7 minutes until soft and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Pour in the Guinness stout to deglaze the pot, scraping up any browned bits from the bottom.
Return the beef to the pot, along with the beef broth and tomato paste. Stir well.
Add the carrots, potatoes, parsnips, thyme sprigs, and bay leaves. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and cook for about 2 to 2.5 hours, stirring occasionally, until the beef is tender and the vegetables are fork-tender.
In the last 5 minutes of cooking, stir in the frozen peas and let them heat through.
Remove the thyme sprigs and bay leaves from the stew before serving.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish each serving with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
3436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6626 mg | 288% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 37.5 g | ||
| Protein | 197.7 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 437 mg | 34% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 5806 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
