Irish Stout Beef Stew

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!

Course Soups, Stews & Chilis

Cuisine Irish

Keyword ale, beef, beef broth, beer, Killian's Stout, parsnips, St. Patrick's Day Recipe

Prep Time 50 mins

Cook Time 2 hrs 15 mins

Total Time 3 hrs 5 mins

Servings servings

Calories 462

Author Laurie McNamara

Equipment

Lodge EC7OD13 Enameled Cast Iron Oval Dutch Oven, 7-Quart, Oyster White

Ingredients

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

Instructions

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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