Irish Stout Beef Casserole
Savor the hearty comfort of an **Irish Stout Beef Casserole**, a rich and savory dish perfect for cozy evenings or celebratory meals. This casserole combines tender, slow-cooked stewing beef with a medley of root vegetables—carrots, parsnips, and potatoes—infused with the robust, malty flavor of authentic Irish stout. A blend of fragrant thyme and hearty beef broth creates a deep, soul-warming sauce that's thickened to perfection in the oven. Finished with vibrant peas and garnished with fresh parsley, this one-pot wonder is as visually inviting as it is flavorful. Ideal for serving with crusty bread or creamy mashed potatoes, this casserole is a must-try for lovers of rich, slow-cooked comfort food. Keywords: Irish stout, beef casserole, slow-cooked, hearty comfort food, one-pot recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Stewing beef, cubed
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons All-purpose flour
- 1 large Onion, diced
- 3 medium Carrots, peeled and sliced
- 2 medium Parsnips, peeled and sliced
- 2 Celery stalks, sliced
- 3 Garlic cloves, minced
- 2 cups Irish stout beer
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoon Fresh thyme
- 2 cups Potatoes, peeled and diced
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Heat 1 tablespoon of olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
Season the stewing beef with salt and black pepper, then dust evenly with the flour.
Working in batches if necessary, sear the beef cubes until browned on all sides, about 3-4 minutes per batch. Remove the beef from the dish and set aside.
Add the remaining 1 tablespoon of olive oil to the dish. Add the diced onion, carrots, parsnips, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for another minute, until fragrant.
Pour in the Irish stout beer, stirring to scrape up any browned bits from the bottom of the dish.
Return the seared beef to the dish, along with the beef broth, tomato paste, bay leaves, and thyme. Stir to combine.
Add the diced potatoes to the dish and bring the mixture to a simmer.
Cover the casserole dish with a lid and transfer it to the preheated oven. Cook for 1 hour and 30 minutes, stirring once or twice during cooking.
After 1 hour and 30 minutes, stir in the frozen peas. Continue cooking uncovered for an additional 15 minutes to thicken the sauce and cook the peas.
Remove the casserole from the oven and discard the bay leaves. Taste and adjust seasoning as needed with additional salt and pepper.
Garnish with chopped fresh parsley before serving. Serve hot with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 7.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1198 mg | 25% | |
*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.
