Irish-Style Beef and Stout Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Hearty chunks of beef simmered slowly in rich stout beer with carrots, parsnips, and potatoes for a comforting Irish pub-inspired stew. This irish-inspired beef ready in about 125 minutes pairs chuck beef, cubed, all-purpose flour, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chuck beef, cubed
• 1/4 cup all-purpose flour
• 1 1/2 tsp kosher 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
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 3, minced garlic cloves
• 12 oz (1 bottle) stout beer
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 tsp, chopped fresh thyme
• 2 bay leaves
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: In a large bowl, toss 2 lbs cubed chuck beef with 1/4 cup all-purpose flour, 1 1/2 tsp kosher salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy Dutch oven over medium-high heat. Add the beef in batches, browning on all sides for 4-5 minutes per batch. Remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 3 minced garlic cloves, 2 tbsp tomato paste, 2 tsp chopped fresh thyme, and cook for 1 minute until fragrant.
5. Step 5: Pour in 12 oz stout beer and 2 cups beef broth, scraping up browned bits from the bottom. Return the beef to the pot along with 2 bay leaves.
6. Step 6: Bring to a simmer, cover partially, and cook on low heat for 1 hour.
7. Step 7: Add 3 chopped carrots, 2 chopped parsnips, and 3 cubed potatoes to the stew. Continue simmering, covered, for another 45 minutes until vegetables and beef are tender.
8. Step 8: Remove bay leaves, adjust seasoning with salt and pepper to taste, and garnish with 2 tbsp chopped fresh parsley before serving.