Cozy up this St. Patrick’s Day with a bowl of hearty Irish Stout Beef Stew. Made with browned cubed beef roast, beer, onions and root vegetables! Even more delicious served with Irish soda bread! Serves 6 to 8.
St. Paddy’s Day is less than a week away. And with a last name like McNamara you know we celebrate this holiday every. single. year.
Traditionally we make corned beef and cabbage, but this year I wanted to do something a little different.
I wanted to make an Irish stew with a little stout added to the mix. Besides the glorious and robust flavor stout brings to this already amazing stew, you’ll also find carrots, parsnips and turnips… oh and raisins too. The raisins absorb all the amazing flavors and plump up and add a delicious sweetness.
I’m not kidding you when I say I LOVE THIS STEW! It’s incredibly hearty, flavorful and the meat just melts in your mouth. Your St. Patrick’s Day won’t be complete without this stew in your life.
To Make This Irish Stout Beef Stew You Will Need:
- olive oil
- beef chuck roast
- kosher salt
- unbleached all-purpose flour
- diced yellow onion
- tomato paste
- caraway seeds
- Irish stout beer (like Killian’s)
- beef broth
- golden raisins
- ground black pepper
Instead of purchasing ready-cubed stew meat, I like to buy a 2½ to 3 pound roast and cube it myself. This way I can select a piece of beef (chuck roast or bottom round roast) and can dice it as big as I like.
Now, cutting up the roast is easy. I slice the roast into 1-inch steaks, then slice into strips about 1½ inches and cubed it into bite size pieces.
Next, add pieces of roast into a bowl.
Sprinkle 1½ teaspoons of kosher salt over the beef and toss well so every piece is seasoned.
Then measure and add 1/4 cup of unbleached all-purpose flour.
Toss the beef until lightly coated.
Heat 1 tablespoon of olive oil over medium-high.
Once hot, work in batches of 3, searing the beef in until a deep golden crust forms on all sides.
Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.
Don’t be alarmed if the bottom of your dutch oven looks like this. Those brown bits are called fond and are full of flavor.
Deeply browning the beef is the secret to a dark, rich and flavorful gravy!
Transfer the browned beef to a clean bowl as you go.
Next, reduce the temp of the pot and add in 2 medium chopped yellow onions (about 4 cups).
Cook the onions for 5-8 minutes until soft and translucent. Some of the brown bits will release from the pot as the onions cook.
Next, 1½ tablespoons of tomato paste and 3/4 teaspoon caraway seeds.
Then give it all a good stir and cook for one minute.
Next, pour in the entire 12 ounces bottle of Irish stout. I used Killian’s, but Guinness would work too.
Use a wooden spoon to scrape up the rest of the brown bits from the bottom of the pot.
Add the browned beef back into the pot along with 2 tablespoons golden raisins.
Raisins add a subtle touch of sweetness.
Next, pour in 4 cups beef broth.
Give a good stir and bring to a boil. Reduce the heat to a simmer, put a lid on it and let it simmer away for 50 minutes.
After the time is up, give it another stir and continue simmering with the lid askew for 45 minutes.
Meanwhile, prep the remaining veggies. I peeled and roughly chopped 3 carrots, 2 parsnips and 1 turnip into bite size pieces.
Next, add in the vegetables, cover (leaving the lid askew) and cook until fork tender, about 35 to 40 minutes.
Lastly, taste and season with more salt and 1/2 teaspoon freshly ground black pepper.
Ladle stew into bowls and top with minced fresh parsley and freshly ground black pepper.
This Irish stout beef stew is amazing. The stout is subtle, the beef is all melty and I love the switch up of root vegetables in this stew. Leftovers are even better the next day!
The Best Bread To Serve With Irish Stew:
Irish Stout Beef Stew
- 3 tablespoons avocado oil, or extra light olive oil
- 3 pounds beef chuck roast, or bottom round roast, cut into 1½ inch cubes
- 1½ teaspoons kosher salt, plus more to taste
- 1/4 cup unbleached all-purpose flour
- 2 medium yellow onions, chopped (about 4 cups)
- 1½ tablespoons tomato paste
- 3/4 teaspoon caraway seeds
- 11 ounces Irish stout beer, like Killian's or Guinness
- 2 tablespoons golden raisins
- 4 cups beef broth
- 3 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 medium turnips, peeled and chopped
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced parsley, for garnish
- Toss the cubed beef chuck roast with kosher salt. Add in the flour and toss until the beef is lightly coated.
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat.Working in batches of 3, sear ⅓ of the beef until a deep golden crust forms on all sides. Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.Transfer the browned beef to a clean bowl as you go and set off to the side.
- Add the chopped onion into the Dutch oven and cook for 5-8 minutes until just soft and translucent.
- Stir in the tomato paste and caraway seeds, cook for 1 minute.
- Pour in the beer and use a wooden spatula to scrape up the browned bits on the bottom of the pot.
- Next add the beef back into the pot. Add the raisins and pour in the beef broth. Stir, cover and bring to a boil. Then reduce the heat and simmer (covered) for 50 minutes.
- After the first 50 minutes: stir, leave the lid askew and continue simmering for an additional 45 minutes.
- Next add in the carrots, parsnips and turnips. Stir and cook with the lid askew for 30 to 40 minutes or until the vegetables are fork tender.
- Taste and season with more salt if needed and 1/2 teaspoon freshly ground black pepper
- Serve ladled into bowls with a sprinkle of parsley.
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