Slow-Cooked Beef Stew with Irish Stout and Root Vegetables

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Hearty beef stew slow-cooked with Irish stout beer and a medley of root vegetables for a comforting and rich flavor. This Latin American recipe, ready in about 200 minutes, pairs beef chuck, cubed, Irish stout beer, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, 1-inch cubes beef chuck, cubed
• 12 oz Irish stout beer
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 1 large, diced yellow onion
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp leaves fresh thyme
• 1 bay leaf
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes seasoned with 1 tsp salt and 1/2 tsp black pepper and brown on all sides for 6-8 minutes. Remove beef and set aside.
2. Step 2: Add 1 large diced yellow onion, 2 chopped celery stalks, and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and aromatic.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Pour in 12 oz Irish stout beer to deglaze, scraping up any browned bits.
4. Step 4: Return the browned beef to the pot and add 3 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 1 tbsp fresh thyme leaves, 1 bay leaf, 1/2 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2.5 to 3 hours until beef is tender and vegetables are soft.
6. Step 6: Remove bay leaf, adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving hot.