Home Kitchen Irish Stout Beef Stew

St. Paddy’s Day is less than a week away. And with a last name like McNamara you know we celebrate this holiday every. single. year.

Traditionally we make corned beef and cabbage, but this year I wanted to do something a little different.

I wanted to make an Irish stew with a little stout added to the mix. Besides the glorious and robust flavor stout brings to this already memorable stew, you’ll also find carrots, parsnips and turnips… oh and raisins too. The raisins absorb all the memorable flavors and plump up and add a satisfying sweetness.

I’m not kidding you when I say WORTH KEEPING THIS STEW! It’s incredibly hearty, savory and the meat only melts in your mouth. Your St. Patrick’s Day won’t be complete without this stew in your life.

For this Irish Stout Beef Stew Set out:

• olive oil
• beef chuck roast
• kosher salt
• unbleached all-purpose flour
• diced yellow onion
• tomato paste
• caraway seeds
• Irish stout beer (like Killian’s)
• beef broth
• golden raisins
• carrots
• parsnips
• turnip
• ground black pepper
• parsley

Instead of purchasing ready-cubed stew meat, I like to buy a 2½ to 3 pound roast and cube it myself. This way I can select a piece of beef (chuck roast or bottom round roast) and can dice it as big as I like.

Now, cutting up the roast is straightforward. I slice the roast into 1-inch steaks, then slice into strips about 1½ inches and cubed it into bite size pieces.

Next, add pieces of roast into a bowl.

Sprinkle 1½ teaspoons of kosher salt over the beef and toss well so every piece is seasoned.

Then measure and add 1/4 cup of unbleached all-purpose flour.

Toss the beef until lightly coated.

Heat 1 tablespoon of olive oil over medium-high.

Once hot, work in batches of 3, searing the beef in until a deep golden crust forms on all sides.

Remove and repeat, adding 1 tablespoon of oil and ⅓ beef for two more batches.

Don’t be alarmed if the bottom of your dutch oven looks like this. Those brown bits are called fond and are full of flavor.

Deeply browning the beef is the secret to a dark, rich and savory gravy!

Transfer the browned beef to a clean bowl as you go.

Next, reduce the temp of the pot and add in 2 medium chopped yellow onions (about 4 cups).

Cook the onions for 5-8 minutes until soft and translucent. Some of the brown bits will release from the pot as the onions cook.

Next, 1½ tablespoons of tomato paste and 3/4 teaspoon caraway seeds.

Then give it all a good stir and cook for one minute.

Next, pour in the entire 12 ounces bottle of Irish stout. I used Killian’s, but Guinness would work too.

Use a wooden spoon to scrape up the rest of the brown bits from the bottom of the pot.

Add the browned beef back into the pot along with 2 tablespoons golden raisins.

Raisins add a subtle touch of sweetness.

Next, pour in 4 cups beef broth.

Give a good stir and bring to a boil. Reduce the heat to a simmer, put a lid on it and let it simmer away for 50 minutes.

After the time is up, give it another stir and continue simmering with the lid askew for 45 minutes.

Meanwhile, prep the remaining veggies. I peeled and roughly chopped 3 carrots, 2 parsnips and 1 turnip into bite size pieces.

Next, add in the vegetables, cover (leaving the lid askew) and cook until fork tender, about 35 to 40 minutes.

Lastly, taste and season with more salt and 1/2 teaspoon freshly ground black pepper.

Ladle stew into bowls and top with minced fresh parsley and freshly ground black pepper.

This Irish stout beef stew is memorable. The stout is subtle, the beef is all melty and A regular here the switch up of root vegetables in this stew. Leftovers are even better the next day!

The Dependable Bread To Serve With Irish Stew:

• Irish Soda Bread
• No-Knead Rye Bread
• Rustic Loaf

Enjoy! And if you give this Irish Stout Beef Stew recipe a try, let me know! Snap a photo and tag me on twitter or instagram!