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Cozy Beef and Stout Irish Stew with Root Vegetables

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A rich, hearty Irish stew made with tender beef chuck, root vegetables, and Irish stout. This one-pot comfort food is perfect for cold days and gets even better after a day in the fridge.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 bottle (11.2 oz) Irish stout (e.g., Guinness)
  • 4 cups beef broth (low sodium)
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • Salt and black pepper to taste
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 parsnips, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 large russet potato, peeled and cubed (about 1.5 cups)
  • 2 celery stalks, sliced
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or Irish soda bread (for serving)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper on all sides. Let sit at room temperature for 15 minutes.
  2. Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Sear half the beef cubes in a single layer for 3-4 minutes per side until deeply browned. Transfer to a plate. Repeat with remaining oil and beef.
  3. Reduce heat to medium. Add diced onion and cook for 5-6 minutes, scraping up browned bits. Add garlic and cook for 1 minute until fragrant.
  4. Stir in tomato paste and cook for 2 minutes. Slowly pour in the stout, scraping the bottom of the pot. Let bubble for 2-3 minutes.
  5. Return seared beef to the pot along with any juices. Add beef broth, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
  6. Increase heat to high and bring to a gentle boil. Reduce heat to low, cover, and simmer for 1 hour.
  7. After 1 hour, add carrots, parsnips, potato, and celery. Stir, cover, and continue simmering for 45 minutes to 1 hour until vegetables and beef are tender.
  8. Stir in frozen peas and cook for 5 minutes more. Remove bay leaves. Adjust salt and pepper to taste.
  9. Let stew rest off the heat for 10-15 minutes before serving. Serve hot with fresh parsley and crusty bread.

Notes

For a thicker stew, mash a few potato chunks against the side of the pot. This stew tastes even better the next day. If using a slow cooker, sear beef and cook aromatics on stovetop first, then transfer everything except peas to slow cooker and cook on low for 8 hours or high for 4-5 hours. Add peas in the last 15 minutes.

Nutrition

Keywords: beef stew, Irish stew, stout stew, root vegetables, comfort food, one-pot meal, gluten-free friendly, winter recipe

Find it online: https://zestynora.com/cozy-beef-and-stout-irish-stew-with-root-vegetables/