This slow cooked Irish Beef and Stout Stew recipe is savory and rich. It's slow cooked with leeks, onions, stout (dark beer like Guinness), tomato paste, potatoes, and carrots.
Irish Beef and Stout Stew is perfect comfort food for soup and stew season. It can be made in the crockpot or on the stovetop.
What’s the difference? Crock Pots take longer but have less initial work, don’t reduce the liquid or concentrate the flavors as well as the stovetop or oven method, and generally don’t sear or brown (I would just skip this step in a crockpot for convenience). Below are directions for both methods.
Crockpot Method: Beef and stout stew can be made by adding all the ingredients in a crockpot and cooking on low for 8 hours.
My Preferred Stovetop Method: If you want to go the extra step in taste but also work - braise the beef and stout stew on the stovetop and in an oven safe pot or dutch oven. Check your pot in the oven one or two times during cooking to see if it might need a touch more broth if you want it thinner than the picture below.
Either method creates a moist and tasty dish, but I prefer the stovetop/oven method when there is more time.
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Looking for more St. Patrick’s Day recipes? Check out these recipes.
Things In My Kitchen:
- Crock-pot - This is a great value and product if you want to go the easier route to this dish. 7 quarts and programmable.
- 6 quart dutch oven - Perfect size for braising dishes all day. Plus Lodge is a USA company.
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Irish Beef and Stout Stew
EatSimpleFood.com
This slow cooked Irish Beef and Stout Stew recipe with is savory and rich. It's slow cooked with leeks, onions, stout (dark beer like Guinness), tomato paste, potatoes, and carrots.
- Prep Time: 45 minutes
- Cook Time: 150 minutes
- Total Time: 3 hours 15 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Crockpot / Instapot / Braised
- Cuisine: International
Ingredients
- 2 ½ lb beef chuck roast, trimmed & cut into 1" cubes
- 2 Tbsp flour, all purpose or gluten free
- 1 ½ Tbsp vegetable oil
- 2 cups (1 large) onion, diced
- 1 cup (1 large) leek, diced
- 1 Tbsp garlic, minced
- 2 Tbsp tomato paste
- 1 lb carrots, peeled and sliced into 1" chunks
- 2 lb yukon gold potatoes, skin on & cut into 2" cubes
- 2 ½ cups stout beer
- 1 cup beef broth
- 6 sprigs thyme
- ¼ cup parsley, chopped for garnish
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
If using a crockpot – throw all ingredients in a 6 qt crockpot, stir, turn on low for 8 hours.
For stovetop and oven: Preheat oven to 325F.
- Mix flour in a large bowl with a pinch of salt.
- Cube meat and pat dry with paper towels. Generously salt and pepper beef and toss with flour/salt combo.
- Bring a large oven proof stock pot or dutch oven to medium high heat and add enough vegetable oil to lightly coat the bottom of the pot. When oil is hot, add beef and sear on all sides until deep brown ( ~ 3-4 minutes per side). You will have to do this step in batches as you don't want to crowd the pan. Crowding the pan will cause the beef to steam instead of sear. Transfer the meat to a plate.
- Reduce the pot to medium heat and add vegetable oil to lightly coat the pan and add the onions. Cook~ 4-5 minutes (stirring occasionally) or until onions are translucent. Add garlic and cook ~ 2 minutes or until fragrant. Add seared beef & any juices to the pot and mix in tomato paste. Add carrots, potatoes, stout, beef broth, thyme, and ½ teaspoon sea salt.
- Bring to a boil, reduce heat to a simmer, and transfer to the oven. Cook 2 ½ hours or until meat is fork tender.
- Remove thyme stems and garnish with chopped parsley. Happy Eating! Beckie
Notes
- If the heat is too high and the onions start to burn, toss a couple ice cubes in the pot to cool it off and also lower the heat. You want the onions translucent, not caramelized.
- Check your pot in the oven one or two times to see if it might need a touch more broth depending on if you want it thinner.
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