Simmered Beef and Guinness Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply flavorful stew where tender beef and Guinness beer meld with roasted carrots and parsnips for a comforting weeknight meal. This Irish-inspired one-pot recipe, ready in about 170 minutes, pairs stewing beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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.

Prep: 20 min Cook: 150 min Serves 4 Irish cuisine 500 cal/serving

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Ingredients

1.5 lbs stewing beef
2 tbsp olive oil
1 large, diced onion
2, peeled and diced carrot
2, peeled and diced parsnip
3 cloves, minced garlic
1 cup Guinness beer
2 cups beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 bay leaf
2, peeled and cubed potato
to taste salt
to taste pepper

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Instructions

Step 1: Pat the beef cubes dry with paper towels and season with salt and pepper.
Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned, then remove and set aside.
Step 3: Add diced onion and carrots to the pot, cooking for 5 minutes until softened.
Step 4: Stir in minced garlic, tomato paste, and dried thyme, cooking for 1 minute until fragrant.
Step 5: Return beef to pot, add Guinness beer and beef broth, then stir in bay leaf. Bring to a gentle simmer.
Step 6: Cover and reduce heat to low, simmering for 1.5 hours.
Step 7: Add diced parsnips and cubed potatoes, then simmer uncovered for 45 minutes until vegetables are tender.
Step 8: Discard bay leaf and adjust seasoning with salt and pepper before serving.