Pub-Style Beef and Guinness Stew with Root Vegetables

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

A hearty stew slow-cooked with tender beef chunks, rich Guinness stout, and a medley of root vegetables to warm your soul. This Irish-inspired beef recipe, ready in about 155 minutes, pairs beef chuck, cut into 1-inch cubes, all-purpose flour, 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 beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, diced onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 12 oz Guinness stout
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a large bowl, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deep golden; transfer browned beef to a plate.
3. Step 3: In the same pot, add 1 large diced onion, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, and 2 chopped celery stalks. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 4 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 release browned bits. Return browned beef to the pot along with 3 fresh thyme sprigs and 2 bay leaves.
6. Step 6: Bring stew to a simmer, cover, reduce heat to low, and cook for 2 hours until beef is tender and sauce thickens.
7. Step 7: Remove thyme sprigs and bay leaves, then stir in 2 tbsp chopped fresh parsley before serving warm with crusty bread.