Irish-Style Braised Beef with Guinness and Root Vegetables

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

Slow-braised beef chunks simmered in rich Guinness stout with hearty root vegetables for a comforting, tender stew. This Irish-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 2-inch cubes, salt, black pepper 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 beef chuck, cut into 2-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large (about 1 1/2 cups) yellow onion, chopped
• 3 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 12 oz Guinness stout
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then toss in 1/4 cup all-purpose flour to coat evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until deeply caramelized, then remove and set aside.
3. Step 3: In the same pot, add 1 large chopped yellow onion, 3 sliced carrots, 2 sliced parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until aromatic.
5. Step 5: Pour in 12 oz Guinness stout and 2 cups beef broth, scraping the bottom of the pot to loosen browned bits.
6. Step 6: Return the browned beef to the pot along with 3 sprigs fresh thyme and 2 bay leaves. Bring to a simmer, then cover and transfer to a preheated 325°F oven.
7. Step 7: Braise the stew for 2 1/2 to 3 hours until the beef is fork-tender and the sauce is thickened.
8. Step 8: Remove thyme sprigs and bay leaves before serving. Adjust seasoning if needed and serve the stew hot with crusty bread or mashed potatoes.