When St. Patrick’s Day approaches, celebrate with a beef stew fortified with Irish stout for good measure—and good luck. This no-nonsense, comforting stew is guaranteed to warm you, whether you’re Irish or not. As most beef stews go, it’s a humble and forgiving recipe. Chunks of meat slowly braise until fork-tender in a hearty broth brightened by tomato and spiked with stout ale. Once the beef is tender, chunky root vegetables join the pot, contributing their humble, earthy sweetness to the stew and balancing its meaty richness.
Stout is a full-bodied ale that lends toasty depth and hints of malt and hops to the broth. Many stouts lean bitter due to the hops, so only 8 ounces is needed for sufficient flavor (which nicely provides you with leftovers to drink while cooking, if desired). You can make this stew in one day, but if you have time, prepare it the day before and chill it overnight before adding the vegetables. Not only will this allow the flavors to develop, but the fat will have time to rise and solidify on the stew. The next day, simply lift off and discard the collected fat, then add the vegetables and finish the stew.
Beef and Irish Stout Stew
Active time: 1 hour Total time: 3 1/2 to 4 hours Serves 6- Olive oil
- 2 1/2 to 3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 4 cloves garlic, chopped
- 1 cup stout beer, such as Guinness
- 6 ounces tomato paste
- 3 cups beef (or chicken) stock, or more as needed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 large carrot, cut in 1/2-inch slices
- 1 1/2 pounds root vegetables, such as rutabaga, parsnip, or celery root, peeled and cut into bite-size chunks
- Chopped Italian parsley leaves, for garnish
