Tipperary Beef and Guinness Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A rich and hearty beef stew slow-cooked with Guinness beer and seasonal root vegetables, inspired by classic Irish flavors. This irish-inspired beef ready in about 150 minutes pairs cut into 1-inch cubes stewing beef, all-purpose flour, salt 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, cut into 1-inch cubes stewing beef
• 1/2 cup all-purpose flour
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 medium, chopped yellow onion
• 4 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and sliced into 1/2-inch rounds parsnips
• 2, chopped celery stalks
• 4 cloves, minced garlic cloves
• 1 1/2 cups Guinness beer
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: In a large bowl, combine 2 lbs cubed stewing beef with 1/2 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp black pepper. Toss to coat the beef evenly.
2. Step 2: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Brown the beef cubes in batches for 4-5 minutes, turning to get a deep golden crust. Remove browned beef and set aside.
3. Step 3: Add 2 chopped medium yellow onions, 4 sliced medium carrots, 2 sliced medium parsnips, and 2 chopped celery stalks to the pot. Sauté for 7-8 minutes until vegetables soften and onions become translucent.
4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant and tomato paste deepens in color.
5. Step 5: Pour in 1 1/2 cups Guinness beer, scraping the bottom of the pot to loosen browned bits. Simmer for 3 minutes until the beer reduces slightly.
6. Step 6: Return the browned beef to the pot and add 3 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low.
7. Step 7: Cook the stew gently for 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
8. Step 8: Discard thyme sprigs and bay leaves, adjust seasoning with salt and pepper if needed. Garnish with 2 tbsp chopped fresh parsley and serve with crusty bread or mashed potatoes.