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–+ servings

Irish Stout Beef Stew

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A beef stew chockfull of beef, beer and root vegetables!
Course Soups, Stews & Chilis
Cuisine Irish
Keyword beef, beef broth, beer, carrots, onions, parsnips, raisins, turnips
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Servings 6 servings
Calories 570
Author Laurie McNamara

Ingredients

  • 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 2½ pounds beef chuck roast cut into 1-1/2 inch cubes
  • 1¼ teaspoons kosher salt divided
  • 4 cups diced yellow onion
  • 1½ tablespoons tomato paste
  • 11 ounces Irish stout beer like Killian's or Guinness
  • 4 cups beef broth
  • 2 tablespoons golden raisins
  • 3/4 teaspoon caraway seeds
  • 1/2 teaspoon freshly ground black pepper
  • 3 carrots peeled and diagonally sliced 1/2 inch thick
  • 2 parsnips peeled and diagonally sliced 1/2 inch thick
  • 1 medium turnip peeled and cubed into bite size pieces
  • 2 tablespoons minced parsley for garnish

Instructions

  • Toss the cubed beef chuck roast with 3/4 teaspoon kosher salt and the 1/4 cup of all purpose flour until the beef is lightly coated.
  • Heat a large Dutch oven over medium-high heat. Once hot pour in a tablespoon of olive oil. Sear a third of the beef until a deep golden crust forms. Remove and repeat with the remaining beef and oil in two more batches. Transfer all the beef into a clean platter and set off to the side.
  • Place the diced onion into the Dutch oven and cook for 5-8 minutes until soft and translucent. Add in the tablespoon and a half of tomato paste and cook for one minute.
  • Pour in the bottle of Irish stout beer and scrape up the browned bits on the bottom of the pot. Pour in the 32 ounces {4 cups} beef broth and add the beef back in. Season with the remaining 1/2 teaspoon kosher salt, the caraway seeds, black pepper and the golden raisins. Stir and bring to a boil, reduce the heat to a simmer, cover and cook for 50 minutes.
  • Remove the lid, stir and bring back to a boil for 45 minutes.
  • When the time is up, add in the prepared veggies and cook with the lid off for 25 minutes or until the vegetables are fork tender.
  • Serve in a big bowl with minced parsley sprinkled over top and a slice of crusty bread. Enjoy!

Nutrition

Serving: 1g | Calories: 570kcal | Carbohydrates: 34g | Protein: 41g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1310mg | Potassium: 1296mg | Fiber: 6g | Sugar: 13g | Vitamin A: 5297IU | Vitamin C: 26mg | Calcium: 111mg | Iron: 6mg