Irish-Style Beef and Guinness Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Hearty chunks of beef slow-cooked in Guinness stout with carrots, parsnips, and onions for a rich Irish pub-inspired meal. This Irish-inspired beef recipe, ready in about 175 minutes, pairs beef chuck, cubed, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cubed
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 4, minced garlic cloves
• 12 fl oz Guinness stout beer
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp, chopped fresh thyme
• 2 bay leaves
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: In a large bowl, toss 2 lbs cubed beef chuck with 1/4 cup all-purpose flour, 1 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until deep golden on all sides, then remove and set aside.
3. Step 3: Add 1 large diced yellow onion, 3 peeled carrots, and 2 peeled parsnips to the pot. Sauté for 6-7 minutes until softened and onions are translucent.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant. Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly.
5. Step 5: Pour in 12 fl oz Guinness stout and 2 cups beef broth, scraping up any browned bits from the bottom. Return the beef to the pot along with 1 tbsp chopped fresh thyme and 2 bay leaves.
6. Step 6: Bring stew to a boil, then reduce heat to low and simmer, covered, for 2 to 2.5 hours until beef is tender and sauce thickens.
7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper, and sprinkle 2 tbsp chopped fresh parsley on top before serving.