Irish Stout Beef Stew

Cozy up this St. Patrick’s Day with a bowl of hearty Irish Stout Beef Stew. Made with browned cubed beef roast, beer, onions and root vegetables! Even more delicious served with Irish soda bread! Serves 6 to 8.

Irish Stout Beef Stew

St. Paddy’s Day is less than a week away. And with a last name like McNamara you know we celebrate this holiday every. single. year.

Traditionally we make corned beef and cabbage, but this year I wanted to do something a little different.

I wanted to make an Irish stew with a little stout added to the mix. Besides the glorious and robust flavor stout brings to this already amazing stew, you’ll also find carrots, parsnips and turnips… oh and raisins too. The raisins absorb all the amazing flavors and plump up and add a delicious sweetness.

Irish Stout Beef Stew

I’m not kidding you when I say I LOVE THIS STEW! It’s incredibly hearty, flavorful and the meat just melts in your mouth. Your St. Patrick’s Day won’t be complete without this stew in your life.

ingredients for Irish Stout Beef Stew

 

To Make This Irish Stout Beef Stew You Will Need:

  • olive oil
  • beef chuck roast
  • kosher salt
  • unbleached all-purpose flour
  • diced yellow onion
  • tomato paste
  • caraway seeds
  • Irish stout beer (like Killian’s)
  • beef broth
  • golden raisins
  • carrots
  • parsnips
  • turnip
  • ground black pepper
  • parsley

how to slice beef roast into stew meat

Instead of purchasing ready-cubed stew meat, I like to buy a 2½ to 3 pound roast and cube it myself. This way I can select a piece of beef (chuck roast or bottom round roast) and can dice it as big as I like.

Now, cutting up the roast is easy. I slice the roast into 1-inch steaks, then slice into strips about 1½ inches and cubed it into bite size pieces.

beef in bowl

Next, add pieces of roast into a bowl.

season beef with kosher salt

Sprinkle 1½ teaspoons of kosher salt over the beef and toss well so every piece is seasoned.

toss and add in flour

Then measure and add 1/4 cup of unbleached all-purpose flour.

coat beef cubes in flour

Toss the beef until lightly coated.

Heat 1 tablespoon of olive oil over medium-high.

sear beef in pan

Once hot, work in batches of 3, searing the beef in until a deep golden crust forms on all sides.

browned beef in dutch oven

Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.

brown bits on pan aka fond

Don’t be alarmed if the bottom of your dutch oven looks like this. Those brown bits are called fond and are full of flavor.

Deeply browning the beef is the secret to a dark, rich and flavorful gravy!

browned beef in bowl

Transfer the browned beef to a clean bowl as you go.

add onions to dutch oven

Next, reduce the temp of the pot and add in 2 medium chopped yellow onions (about 4 cups).

softened onions

Cook the onions for 5-8 minutes until soft and translucent. Some of the brown bits will release from the pot as the onions cook.

tomato paste and caraway seed

Next, 1½ tablespoons of tomato paste and 3/4 teaspoon caraway seeds.

cooked 1 minute

Then give it all a good stir and cook for one minute.

pour in irish ale

Next, pour in the entire 12 ounces bottle of Irish stout. I used Killian’s, but Guinness would work too.

scrape bottom of pan with wooden spatula

Use a wooden spoon to scrape up the rest of the brown bits from the bottom of the pot.

add beef back in with raisins

Add the browned beef back into the pot along with 2 tablespoons golden raisins.

Raisins add a subtle touch of sweetness.

pour in beef broth

Next, pour in 4 cups beef broth.

cover and cook

Give a good stir and bring to a boil. Reduce the heat to a simmer, put a lid on it and let it simmer away for 50 minutes.

stir

After the time is up, give it another stir and continue simmering with the lid askew for 45 minutes.

Plate of chopped carrot, parsnip and turnip

Meanwhile, prep the remaining veggies. I peeled and roughly chopped 3 carrots, 2 parsnips and 1 turnip into bite size pieces.

add in prepared carrot, parsnip and turnip

Next, add in the vegetables, cover (leaving the lid askew) and cook until fork tender, about 35 to 40 minutes.

once tender taste and season with salt and pepper

Lastly, taste and season with more salt and 1/2 teaspoon freshly ground black pepper.

Irish Stout Beef Stew

Ladle stew into bowls and top with minced fresh parsley and freshly ground black pepper.

Irish Stout Beef Stew

This Irish stout beef stew is amazing. The stout is subtle, the beef is all melty and I love the switch up of root vegetables in this stew. Leftovers are even better the next day!

The Best Bread To Serve With Irish Stew:

Irish Stout Beef Stew

Enjoy! And if you give this Irish Stout Beef Stew recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Irish Stout Beef Stew

Irish Stout Beef Stew

Print

Irish Stout Beef Stew

Cozy up this St. Patrick’s Day with a bowl of hearty Irish Stout Beef Stew. Made with browned cubed beef roast, beer, onions and root vegetables! Even more delicious served with Irish soda bread!
Course Soups, Stews & Chilis
Cuisine Irish
Keyword ale, beef, beef broth, beer, Killian’s Stout, parsnips, St. Patrick’s Day Recipe
Prep Time 50 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings 8 servings
Calories 462kcal
Author Laurie McNamara

Ingredients

  • 3 tablespoons avocado oil or extra light olive oil
  • 3 pounds beef chuck roast or bottom round roast, cut into 1½ inch cubes
  • teaspoons kosher salt plus more to taste
  • 1/4 cup unbleached all-purpose flour
  • 2 medium yellow onions chopped (about 4 cups)
  • tablespoons tomato paste
  • 3/4 teaspoon caraway seeds
  • 11 ounces Irish stout beer like Killian’s or Guinness
  • 2 tablespoons golden raisins
  • 4 cups beef broth
  • 3 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 medium turnips peeled and chopped
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons minced parsley for garnish

Instructions

  • Toss the cubed beef chuck roast with kosher salt. Add in the flour and toss until the beef is lightly coated.
  • Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.

    Working in batches of 3, sear ⅓ of the beef until a deep golden crust forms on all sides. Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.

    Transfer the browned beef to a clean bowl as you go and set off to the side.

  • Add the chopped onion into the Dutch oven and cook for 5-8 minutes until just soft and translucent.
  • Stir in the tomato paste and caraway seeds, cook for 1 minute.
  • Pour in the beer and use a wooden spatula to scrape up the browned bits on the bottom of the pot.
  • Next add the beef back into the pot. Add the raisins and pour in the beef broth.

    Stir, cover and bring to a boil. Then reduce the heat and simmer (covered) for 50 minutes.

  • After the first 50 minutes: stir, leave the lid askew and continue simmering for an additional 45 minutes.
  • Next add in the carrots, parsnips and turnips. Stir and cook with the lid askew for 30 to 40 minutes or until the vegetables are fork tender.
  • Taste and season with more salt if needed and 1/2 teaspoon freshly ground black pepper
  • Serve ladled into bowls with a sprinkle of parsley.

Nutrition

Serving: 1g | Calories: 462kcal | Carbohydrates: 22g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1086mg | Potassium: 1019mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3976IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 5mg