Irish Stout Beef Stew Recipe

Name: Irish Stout Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds To 2-1/2 Pounds Beef Chuck Roast, Cut Into 1-1/2 Inch Pieces; 1-1/4 teaspoon Kosher Salt, Divided; 1/4 cups All-purpose Flour; 3 Tablespoons Olive Oil; 4 cups Yellow Onion, Diced; 1-1/2 Tablespoon Tomato Paste; 1 bottle (11 Oz. Size) Irish Stout Beer (Killian's Or Guinness); 4 cups Beef Broth; 3/4 teaspoons Caraway Seeds; 1/2 teaspoons Black Pepper; 2 Tablespoons Golden Raisins; 3 whole Carrots, Peeled And Diagonally Sliced 1/2 Inch Thick; 2 whole Parsnips, Peeled And Diagonally Sliced 1/2 Inch Thick; 1 whole Medium Turnip, Peeled And Cubed Into Bite Size Pieces; 2 Tablespoons Minced Fresh Parsley Leaves, For Garnish

Servings: persons

2 pounds To 2-1/2 Pounds Beef Chuck Roast, Cut Into 1-1/2 Inch Pieces
1-1/4 teaspoon Kosher Salt, Divided
1/4 cups All-purpose Flour
3 Tablespoons Olive Oil
4 cups Yellow Onion, Diced
1-1/2 Tablespoon Tomato Paste
1 bottle (11 Oz. Size) Irish Stout Beer (Killian's Or Guinness)
4 cups Beef Broth
3/4 teaspoons Caraway Seeds
1/2 teaspoons Black Pepper
2 Tablespoons Golden Raisins
3 whole Carrots, Peeled And Diagonally Sliced 1/2 Inch Thick
2 whole Parsnips, Peeled And Diagonally Sliced 1/2 Inch Thick
1 whole Medium Turnip, Peeled And Cubed Into Bite Size Pieces
2 Tablespoons Minced Fresh Parsley Leaves, For Garnish

1
Toss the cubed beef chuck roast with 3/4 teaspoon kosher salt and the flour until the beef is lightly coated.
2
Heat a large Dutch oven over medium-high heat. Once hot, pour in 1 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.
3
Place the diced onion into the Dutch oven and cook for 5-8 minutes until soft and translucent. Add in the tomato paste and cook for 1 minute.
4
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.
5
Remove the lid, stir and bring back to a boil for 45 minutes.
6
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.
7
Serve in a big bowl with minced parsley sprinkled over top and a slice of crusty bread. Enjoy!
8
Recipe adapted from Cooking Light.

842

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds To 2-1/2 Pounds Beef Chuck Roast, Cut Into 1-1/2 Inch Pieces, 1-1/4 teaspoon Kosher Salt, Divided, 1/4 cups All-purpose Flour, 3 Tablespoons Olive Oil, and more.

Yes, Irish Stout Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Irish Stout Beef Stew

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