Slow-Braised Irish Beef and Root Vegetable Stew

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

A hearty Irish stew featuring tender chunks of beef slowly braised with traditional root vegetables and herbs for a rich, comforting meal. This Irish-inspired St. Patrick’s Day recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, yellow onion, diced, celery stalks, sliced 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
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup dry Irish stout beer
• 4 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 3 tbsp all-purpose flour
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Toss 2 lbs beef chuck cubes with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper, then brown the beef in batches, about 4 minutes per batch, until a deep crust forms; transfer browned beef to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion, 2 sliced celery stalks, 3 minced garlic cloves, and sauté over medium heat for 5 minutes until onions are translucent and fragrant.
3. Step 3: Return beef to the pot and pour in 4 cups beef broth and 1 cup dry Irish stout beer, scraping the bottom to loosen browned bits. Add 3 sliced carrots, 2 chopped parsnips, 4 fresh thyme sprigs, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Bring the stew to a gentle simmer, cover, reduce heat to low, and cook for 2 hours until the beef is tender and vegetables are soft.
5. Step 5: Remove thyme sprigs and bay leaves, adjust seasoning with additional salt and pepper if needed, and sprinkle with 2 tbsp chopped fresh parsley before serving warm.