Beef and Irish Stout Stew

Beef and Irish Stout Stew

Categories : Blog

Beef and Irish Stout Stew

Succulent beef chunks, carrots, and beer! It’s a combination of uniquely rich flavors that’s certainly satisfying.


  • 2 lbs lean beef stew meat cut into 1-inch cubes
  • 3 tbsp vegetable oil divided
  • 2 tbsp all-purpose flour
  • 1 pinch salt and ground pepper (to taste)
  • 1 pinch cayenne pepper
  • 2 pcs large onions chopped
  • 1 clove garlic crushed
  • 2 tbsp tomato paste
  • 1.5 cups Irish stout beer (such as Guinness)
  • 2 cups carrot chopped
  • 1 sprig fresh thyme
  • 1 tbsp fresh parsley chopped (for garnish)


  • Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
  • Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef; brown on all sides.
  • Add the onions and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
  • Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth.
  • Pour in the rest of the beer, carrots, and thyme. Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally.
  • Taste and adjust seasoning before serving. Garnish with chopped parsley.