Go Back
+ servings
Irish Stout Beef Stew

Irish Stout Beef Stew

Print Recipe
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 minutes
Cook Time 2 hours 15 minutes
Total Time 3 hours 5 minutes
Servings 8 servings
Calories 462
Author Laurie McNamara


  • 3 tablespoons avocado oil or extra light olive oil
  • 3 pounds beef chuck roast or bottom round roast, cut into 1½ inch cubes
  • teaspoons kosher salt plus more to taste
  • 1/4 cup unbleached all-purpose flour
  • 2 medium yellow onions chopped (about 4 cups)
  • 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.


Serving: 1g | Calories: 462kcal | Carbohydrates: 22g | Protein: 36g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1086mg | Potassium: 1019mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3976IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 5mg