Irish Stout Stew

inBeef Recipes, Dinner Recipes, Gluten Free Recipes, Holiday & Dinner Party Recipes, Recipes, Soup & Stew Recipes, Spring Recipes, Vegetable Recipes
  • YIELDS | 6-8 SERVINGS
  • PREP TIME | 20 MINS
  • COOK TIME | 90-120 MINS

We are all a wee bit Irish ☘️ on Saint Paddy’s Day! Why not make it official with this Irish Stout Stew. I scoured The Internet for an authentic recipe. I found a couple that I liked, combined them, removed a few steps I felt were unnecessary and came up with this rich, velvety, veggie packed beef stew. One of my favorite things from looking at the recipes from Irish websites is how they use the word “substances” instead of “ingredients.” Be sure to keep the root vegetables chunky! Who doesn’t love less chopping? I use the classic combination of carrots, celery, and onion along with mushrooms but you can sub in parsnips or any other favorite root vegetable. Note: I updated this recipe on 2/12/25 to make it even easier. Feel free to add fresh herbs instead of dry but add them in during the last 30-45 minutes of cooking so they retain their flavor. Let me know if you like this recipe ~ Gigi O’Verrey 🙂

Ingredients

  • 3 pounds beef chuck roast, cut into cubes
  • 2 teaspoon dried rosemary
  • 1 teaspoon freshly ground  black pepper
  • 2 teaspoon dried thyme
  • 2 teaspoon onion powder
  • 1 teaspoon smoked or regular paprika
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt, separated
  • 3 tablespoons all-purpose flour, regular or gluten free
  • 3 tablespoons favorite oil
  • 1 large white onion, chopped
  • 4-5 cloves garlic peeled and minced, about 1 tablespoon
  • 4 large celery stalks, coarsely chopped
  • 3-4 large carrots peeled and coarsely chopped
  • 8-10 ounces baby Bella mushrooms, rinsed, trimmed and halved
  • 1 15-ounce can Guinness or any other dark beer
  • 1 cup beef broth, separated
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons maple syrup. optional
  • 2 tablespoons tomato paste, see my tip for opening a can of tomato paste here
  • Kosher salt and freshly ground pepper
  • Noodles, mashed potatoes, or crusty bread to serve with, optional

Instructions

  1. Rinse, dry, and cube the beef into 2-inch pieces or purchase pre-cut beef. Dry, and toss with the flour. Set aside.
  2. In a small bowl, add the rosemary, pepper, thyme, onion powder, paprika, brown sugar, if using maple syrup, wait to add, and the salt 1.5 teaspoons salt and mix well. set aside.
  3. To a large Dutch oven over medium-high heat, add the olive oil and brown the meat in batches, if necessary, about 3-5 minutes on each side. Remove the meat from the pot and set aside.
  4. Add the olive oil to the pan, add the onion, sprinkle with 1/2 teaspoon of the salt and sauté the onion until translucent, then add the garlic, and cook for 1-2 more minutes.
  5. Pour 1/2 cup of the broth into the pot and scrape up the brown bits from the bottom and sides of the pot.
  6. Add the celery, carrots, and mushrooms to the pot and sauté until tender but still firm, about 5-7 minutes.
  7. Add the remaining broth and the beer, Worcestershire sauce, tomato paste, maple syrup if using, and the remaining salt, and mix well. Add the small bowl of prepared dried herbs and spices.
  8. Bring the stew to a boil and then turn the heat down to simmer and cook for about 1 1/2-2 hours. The stew will begin to thicken as it cooks.
  9. Add any additional salt and pepper to taste. Serve over noodles, with mashed potatoes or serve with a loaf of crusty bread.