Stout-Braised Beef with Root Vegetables

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender beef slow-braised in rich Irish stout with earthy root vegetables, perfect for a cozy dinner. This Irish-inspired beef recipe, ready in about 155 minutes, pairs beef chuck, cut into 2-inch cubes, Irish stout beer, yellow onion, diced 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 2-inch cubes
• 12 oz Irish stout beer
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 2 medium parsnips, peeled and chopped into 1-inch pieces
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 3 fresh thyme sprigs
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp, freshly ground black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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 in batches, browning on all sides for about 3-4 minutes per batch, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize slightly, then pour in 12 oz Irish stout beer, scraping the bottom of the pot to loosen browned bits.
4. Step 4: Return the browned beef to the pot, add 2 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp freshly ground black pepper. Bring to a simmer, then cover and reduce heat to low. Cook for 1 hour 30 minutes.
5. Step 5: Add 3 chopped carrots and 2 chopped parsnips to the pot, stir gently, cover, and continue simmering for another 45 minutes until beef is fork-tender and vegetables are soft.
6. Step 6: Remove thyme sprigs and bay leaves before serving. Adjust seasoning if needed and serve hot with crusty bread or mashed potatoes.