📝 About This Recipe
This soul-warming stew is the quintessential centerpiece for any Saint Patrick's Day celebration, offering a deep, complex gravy born from hours of slow-simmering. The iconic Irish stout provides a sophisticated bitterness that perfectly balances the sweetness of caramelized parsnips and carrots, while tender chunks of beef chuck melt at the touch of a fork. It is a rustic, hearty masterpiece that captures the rugged beauty of the Emerald Isle in every spoonful.
🥗 Ingredients
The Beef & Aromatics
- 3 pounds Beef Chuck Roast (cut into 1.5-inch cubes, patted dry)
- 2 teaspoons Kosher Salt & Black Pepper (plus more to taste)
- 1/4 cup All-purpose Flour (for dredging)
- 3 tablespoons Olive Oil (divided)
- 2 large Yellow Onions (coarsely chopped)
- 4 cloves Garlic (minced)
The Braising Liquid
- 14.9 ounces Guinness Extra Stout (one full can or bottle)
- 3 cups Beef Bone Broth (low sodium)
- 2 tablespoons Tomato Paste (for depth of color and umami)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Brown Sugar (to balance the stout's bitterness)
Vegetables & Herbs
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 medium Parsnips (peeled and cut into 1-inch chunks)
- 2 pieces Celery Stalks (sliced thick)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the beef cubes completely dry with paper towels; moisture is the enemy of a good sear.
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2
In a large bowl, toss the beef with salt, pepper, and flour until lightly coated. Shake off any excess flour.
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3
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring not to crowd the pan, until a deep brown crust forms on all sides (about 5-7 minutes per batch). Transfer browned beef to a plate.
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4
In the same pot, add the remaining tablespoon of oil. Sauté the onions and celery for 5 minutes until the onions are translucent and softened.
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5
Add the minced garlic and tomato paste. Stir constantly for 2 minutes until the paste turns a dark brick red and smells fragrant.
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6
Pour in the Guinness stout to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the delicious brown bits) from the bottom of the pot.
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7
Return the beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, brown sugar, thyme sprigs, and bay leaves.
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8
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer the pot to the preheated oven.
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9
Braise for 1 hour and 30 minutes. This initial cook time breaks down the tough connective tissue in the beef.
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10
Carefully remove the pot from the oven. Stir in the carrots and parsnips. Cover and return to the oven for another 45-60 minutes, or until the beef and vegetables are completely tender.
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11
Remove the thyme stems and bay leaves. If the sauce is too thin, simmer on the stovetop uncovered for 10 minutes to reduce; if too thick, add a splash of water or broth.
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12
Taste and adjust seasoning with more salt or pepper if needed. Let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
For the best flavor, make this stew a day in advance; the flavors deepen significantly overnight in the fridge. Don't skip browning the beef in batches; crowding the pan will cause the meat to steam rather than sear, losing that rich Maillard reaction flavor. If you find the Guinness too bitter, an extra teaspoon of brown sugar or a tablespoon of red currant jelly can balance the profile perfectly. Use a tough cut like chuck roast or brisket; lean meats like sirloin will become dry and stringy during the long braise. Ensure your root vegetables are cut into uniform 1-inch chunks so they cook evenly without turning to mush.
🍽️ Serving Suggestions
Serve in wide shallow bowls over a mountain of creamy Colcannon or buttery mashed potatoes. Accompany with thick slices of warm Irish Soda Bread to soak up every drop of the Guinness gravy. Pair with a cold pint of the same Guinness stout used in the recipe to highlight the malty notes. A side of steamed cabbage or roasted Brussels sprouts adds a nice pop of color and freshness. Garnish generously with fresh parsley and a pinch of flaky sea salt just before serving.