Slow-Cooked Beef Stew with Root Vegetables and Guinness

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

A hearty Irish-inspired beef stew slow-cooked with tender root vegetables and a rich Guinness beer broth. This Latin American recipe, ready in about 200 minutes, pairs beef chuck, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (900 g) beef chuck, cut into 1-inch cubes
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 large, diced onion
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2, sliced celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 12 oz (355 ml) Guinness beer
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves

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Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then toss in 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 4-5 minutes per batch until deeply caramelized. Remove and set aside.
3. Step 3: Add 1 large diced onion, 3 chopped carrots, 2 chopped parsnips, and 2 sliced celery stalks to the pot. Cook over medium heat for 6-7 minutes until softened.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
5. Step 5: Pour in 12 oz Guinness beer to deglaze the pot, scraping up browned bits, and simmer for 3 minutes.
6. Step 6: Return the beef to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a boil.
7. Step 7: Cover and reduce heat to low, simmering gently for 2 1/2 to 3 hours until beef is tender and the sauce thickens.
8. Step 8: Remove thyme sprigs and bay leaves before serving hot with crusty bread or mashed potatoes.