Irish Beef and Stout Stew

Name: Irish Beef and Stout Stew
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 10
Cuisine: Irish
Ingredients: 4 lb. beef chuck, cut into 1½-inch cubes; 3 Tbsp. vegetable oil, divided; Coarse salt to taste; Ground black pepper to taste; ¼ cup all-purpose flour; 2 medium onions, diced; 10 cloves garlic, minced; 2½ lb. new potatoes, halved; 2 cans (14.5 oz. each) reduced-sodium beef broth; 1 can (14 oz.) Irish stout beer; 2 cans (6 oz. each) tomato paste; 2 boxes (10 oz. each) frozen baby peas

Recipe GLPRdd37b4bb835930

Irish

Main Course

180 min

658 cal

Servings: 10

Stovetop

A hearty and robust stew featuring tender beef chuck simmered with potatoes, onions, and aromatic garlic, enriched with Irish stout beer and beef broth. The deep flavors develop as the meat braises low and slow until fork-tender, creating a warming, satisfying dish perfect for cool evenings.

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Ingredients

4 lb. beef chuck, cut into 1½-inch cubes

3 Tbsp. vegetable oil, divided

Coarse salt to taste

Ground black pepper to taste

¼ cup all-purpose flour

2 medium onions, diced

10 cloves garlic, minced

2½ lb. new potatoes, halved

2 cans (14.5 oz. each) reduced-sodium beef broth

1 can (14 oz.) Irish stout beer

2 cans (6 oz. each) tomato paste

2 boxes (10 oz. each) frozen baby peas

Directions

Pat the beef cubes dry with paper towels. In a small bowl, combine flour with ½ tsp. salt and ¼ tsp. black pepper. Dredge the beef pieces in the flour mixture, shaking off excess.
Heat 2 Tbsp. oil in a large Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, add the floured beef and sear on all sides until deeply browned, about 10 minutes total. Transfer the browned beef to a clean plate.
Reduce heat to medium and add the remaining 1 Tbsp. oil to the pot. Add the diced onions and cook, stirring occasionally, until softened and translucent, about 7 minutes. Season with salt and pepper to taste.
Add the minced garlic and stir constantly for about 1 minute, until fragrant.
Return the browned beef to the pot. Add the halved new potatoes, beef broth, stout beer, and tomato paste. Using a wooden spoon or spatula, scrape the bottom of the pot to release any browned, flavorful bits stuck to the surface.
Bring the mixture to a boil, then immediately reduce heat to medium-low and maintain a gentle simmer. Cover with a lid and cook for about 1 hour and 30 minutes, until the beef is fork-tender and the potatoes break apart easily when pierced.
Stir in the frozen baby peas and cook uncovered for 5 more minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
Ladle the stew into bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4

All ingredients are standard at every Charlotte chain—beef chuck, stout, and potatoes are reliably stocked—so no special trips needed. At typical prices (chuck around $4–5 per pound, stout $8–12 per six-pack), this runs roughly $3–4 per serving for a deeply flavored, satisfying dish. The stated 180 minutes is honest for the braising method, though active prep is only 20–25 minutes, so it suits a slow cooker or hands-off oven day. This is pure comfort food that reheats beautifully and feeds a family well, with zero fuss once everything hits the pot, though the stout might be an unusual addition for weeknight simplicity rather than a company dinner.