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Irish Beef and Guinness Stew with Root Vegetables

Irish beef and Guinness stew with root vegetables simmers in a rich stout and beef broth until the beef is fork-tender. Carrots, parsnips, and Yukon Gold potatoes make this one-pot Dutch oven stew hearty and satisfying.
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Prep Time 25 minutes
Cook Time 2 hours 58 minutes
resting 10 minutes
Total Time 3 hours 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Irish
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes and patted dry
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 0.33 cup all-purpose flour
  • 3 tbsp vegetable oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.9 oz) Guinness Draught stout
  • 4 cups beef broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1 lb parsnips peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Season the beef with the salt and pepper.
  2. Toss the beef with the flour until evenly coated.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Working in batches, brown the beef on all sides for 8 to 10 minutes per batch, adding oil as needed.
  5. Transfer the browned beef to a plate.
  6. Add the onion to the Dutch oven and cook over medium heat for 5 minutes, stirring and scraping up browned bits, until softened.
  7. Stir in the garlic and tomato paste and cook for 1 minute.
  8. Pour in the Guinness and scrape the bottom of the pot to release any browned bits.
  9. Return the beef and any accumulated juices to the pot.
  10. Add the beef broth, thyme, and bay leaf, then bring to a gentle simmer.
  11. Cover and simmer over low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is nearly fork-tender.
  12. Stir in the carrots, parsnips, and potatoes.
  13. Cover and simmer for 35 to 45 minutes, until the vegetables are tender and the beef is fork-tender.
  14. Remove and discard the bay leaf.
  15. Let the stew rest for 10 minutes before serving.

Notes

For the most tender beef, brown it in batches without crowding the Dutch oven. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a gluten-free variation, use gluten-free flour, stout, and broth.