Recipe Thursday – Irish Beef and Stout Stew

Recipe Thursday – Irish Beef and Stout Stew

Here’s a warm up and easy beef stew recipe. 


4 pounds beef chuck, cut into 1 1/2-inch cubes

1/4 cup all-purpose flour

2 cans (6 ounces each) tomato paste

2 1/2 pounds new potatoes, scrubbed

2 medium onions, cut into 1-inch pieces

2 cans (14 1/2 ounces each) reduced-sodium beef broth

1 can (14.9 ounces) Irish stout beer such as Guinness or Grand Ridge Hatlifter

10 garlic cloves, sliced

Coarse salt and ground pepper

2 boxes (10 ounces each) frozen baby peas, thawed

(You can add 2 inch chunks of carrots it does not change flavors.)



1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.

2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.


 Prep: 25 mins

Total Time: 3 hours

Servings: 10

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