Pub-Style Stout Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A hearty Irish-inspired beef stew simmered in rich stout beer with tender root vegetables, perfect for a comforting meal. This Irish-inspired beef recipe, ready in about 140 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 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, cubed
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 12 fl oz Irish stout beer
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 medium potatoes, peeled and cubed
• 2 tbsp fresh parsley, chopped

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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 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing for 3-4 minutes per side until browned on all sides, then transfer to a plate.
3. Step 3: Add 1 large diced yellow onion, 3 minced garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 2 sliced celery stalks to the pot; sauté for 5 minutes until vegetables soften and onion is translucent.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Pour in 12 fl oz Irish stout beer, scraping the bottom to release browned bits.
5. Step 5: Return the beef to the pot and add 3 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours.
6. Step 6: Add 2 medium peeled and cubed potatoes and continue simmering uncovered for 30 minutes until potatoes and beef are tender and stew has thickened.
7. Step 7: Remove thyme sprigs and bay leaves, stir in 2 tbsp chopped fresh parsley, and adjust salt and pepper to taste before serving.