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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 3 hrs Servings: 10 Irish Beef and Stout Stew
Ingredients Ingredient Checklist 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 10 garlic cloves, sliced Coarse salt and ground pepper 2 boxes (10 ounces each) frozen baby peas, thawed
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 3 hrs Servings: 10 Irish Beef and Stout Stew
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 3 hrs Servings: 10
Recipe Summary
prep: 25 mins total: 3 hrs
Servings: 10
prep: 25 mins
total: 3 hrs
prep:
25 mins
total:
3 hrs
Servings: 10
10
Irish Beef and Stout Stew
Irish Beef and Stout Stew
Ingredients
Ingredients
- 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 10 garlic cloves, sliced Coarse salt and ground pepper 2 boxes (10 ounces each) frozen baby peas, thawed
Directions
Preheat oven to 350 degrees. 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.
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.
Reviews (54)
Add Rating & Review 325 Ratings 5 star values: 57 4 star values: 97 3 star values: 109 2 star values: 45 1 star values: 17
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Reviews (54)
Add Rating & Review 325 Ratings 5 star values: 57 4 star values: 97 3 star values: 109 2 star values: 45 1 star values: 17
Add Rating & Review
325 Ratings 5 star values: 57 4 star values: 97 3 star values: 109 2 star values: 45 1 star values: 17
325 Ratings 5 star values: 57 4 star values: 97 3 star values: 109 2 star values: 45 1 star values: 17
325 Ratings 5 star values: 57 4 star values: 97 3 star values: 109 2 star values: 45 1 star values: 17
5 star values: 57 4 star values: 97 3 star values: 109 2 star values: 45 1 star values: 17
Martha Stewart Member Rating: 3 stars 10/22/2019 The tomato paste overpowers this recipe!! Not sure that I will try it again, but if I did I would have to find some substitutions for tomato paste. Martha Stewart Member Rating: 4 stars 01/16/2019 I add celery, onion and carrots (the holy trinity of veg) with the potatoes. I usually use and entire bottle of whiskey and maybe a little water. The longer it cooks the more the alcohol evaporates. Tomato paste is unnecessary. My husband's mom was in her 80's when I first made it for her and she loved it! Martha Stewart Member Rating: 5 stars 03/20/2018 This recipe is a keeper! The flavors are rich and delicious. I was skeptical that adding everything at once would deliver the depth of flavor but it did! Perfect for a Sunday supper. It also received rave reviews from my husband. I halved the recipe and it turned out perfect. Martha Stewart Member Rating: 4 stars 08/18/2014 A delicious recipe, best made with a balanced stout such as Guinness or Grand Ridge Hatlifter. 10 cloves of garlic will alarm some, but, honestly, the flavour blends in well and does not dominate. With it I served Kartoffelknödel, although a traditional dumpling would have worked just as well. Altogether a great dish for a Winter night. Martha Stewart Member Rating: Unrated 08/05/2014 Outstanding recipe. The aroma will fill your home with the greatest fragrance. This is outstanding recipe. I also added carrots but did not change flavors. You will not be disappointed with how wonderful this tastes. Our go to recipe for the Family from now on!!!!! Martha Stewart Member Rating: 4 stars 08/02/2014 very good and very easy. when i make it again i might use less tomato paste--was a little too red and tomatoey for my taste. but was still delicious and so simple to just throw it all in a pan and cook for 3 hrs. Martha Stewart Member Rating: Unrated 09/22/2012 This has now become my "go-to" stew recipe. Although I halved the recipe, I followed it nearly exactly (I added carrots and cubed potatoes halfway through). Used an oatmeal chocolate stout, which I think is was really made this meal incredible. Served with Irish brown bread. Like other reviewers, I was concerned about the lack of fond without browning the meat, but the flavor was robust and the meat incredibly tender. Excellent take on an old favorite! Martha Stewart Member Rating: Unrated 08/05/2009 I made this recipe last night. it was excellent. Added Chunks of carrots and added carrots and potatoes for the last 75 minutes of cooking time. keep the oven at 325-350 but no more than 350 to avoid burning and dryng out the meat Martha Stewart Member Rating: Unrated 03/18/2009 Great flavor. I did wait till the last hour of cooking to add in potatoes and onions so they wouldn't be to mushy. Martha Stewart Member Rating: Unrated 12/10/2008 Excellent and hearty! Freezes and reheats very well! Martha Stewart Member Rating: Unrated 12/05/2008 This stew was so delicious! It's nice and thick and the flavor is rich, and it;s easy! I'll be naking this again soon... perfect for a cold winter evening. Martha Stewart Member Rating: Unrated 12/03/2008 I fixed this last night and my husband raved about it. In fact, he did something he rarely does: go for seconds. I disagree very much with substituting draught with the stout. I used Guinness Extra Stout and it was NOT bitter AT ALL. And I hate beer. Rather it had a very rich flavor. I also made it in a slow cooker; it translates very well to a slow cooker if you put on high heat first to bring to boil, then back down to medium and cook for the recommended time. Martha Stewart Member Rating: Unrated 10/29/2008 I was very happy with this recipe. I tried it with a draught (as recommended in another comment) and it came out pretty tasty. I also reheated some of the frozen leftovers the other night, and it came out very good. The peas and potatoes were just fine being frozen and reheated. Martha Stewart Member Rating: Unrated 10/24/2008 Has anyone tried this recipe in a slow cooker? I'm anxious to try it - any tips? thanks! Martha Stewart Member Rating: Unrated 10/15/2008 I couldn't believe that you didn't need to brown the meat first, but the flavor was excellent even without that additional step (or the added fat). Martha Stewart Member Rating: Unrated 10/13/2008 If you freeze this recipe, is it a problem that the peas that are used, are frozen (defrosted) peas?? I thought you were supposed to never ever re-freeze defrosted foods... Martha Stewart Member Rating: Unrated 10/08/2008 i'ts beef stew...why would there be chocolate in the recipe?? Martha Stewart Member Rating: Unrated 10/02/2008 I think I may try this with sweet potatos and serve over couscous.....somethign differnt Martha Stewart Member Rating: Unrated 10/02/2008 I don't see chocolate in this recipe anywhere. What am I missing? Martha Stewart Member Rating: Unrated 10/01/2008 Would it be possible to have the "Helpful Hint" section print? It's helpful to those of us learning. Martha Stewart Member Rating: Unrated 09/30/2008 I have made a very similar stew, so a couple of hints. First, the alcohol will evaporate with the cooking process. Secondly, instead of using a stout, a draught has a more pleasing taste. Lastly, this stew will have a slight bitter taste due to the beer, but if you want the good taste of the beer and not the bitterness, use bittersweet chocolate(for this recipe use about 1 oz.). Do not use milk chocolate or dark chocolate, make sure it is bittersweet chocolate. You will be surprised!. Martha Stewart Member Rating: Unrated 09/30/2008 Sure, it's okay for kids. The alcohol evaporates completely during the long simmering. The taste of cooked stout in the stew may be new to them. My mom used to make a so-called French Ragout with red wine -- no tipsy kids at our table! Martha Stewart Member Rating: Unrated 09/30/2008 I really haven't cooked a stew with beer. Is it safe for kids? Martha Stewart Member Rating: Unrated 09/30/2008 Kopkomo, sometimes potatoes break down when frozen, and become mushy and mealy-like. You could make the stew w/o the potatoes, freeze then add them in later. Or better yet, serve the stew over hot mashed potatoes, I can't wait to make this stew! Martha Stewart Member Rating: Unrated 09/30/2008 Sorry my comment posted 7 times dont' know what happened. Martha Stewart Member Rating: Unrated 09/30/2008 Made this the other day. Only able to save 1 serving. It was SOOOO good! No beer taste at all. I used Guiness and it's strong but no taste of it really after the 2.5 hrs in the oven. Thick gravy--no fuss making it at all. I am going to make it again soon and add 2 inch chunks of carrot--so they're the size of the potatoes. Needs a good amount of salt. Martha Stewart Member Rating: Unrated 09/30/2008 Apple Cider should work. Or just add water. I tried a little Balsamic vinegar balanced with a small amount of molasses the last time I made beef stew. It was great. Just add the water use the vinegar and molasses to your taste. Martha Stewart Member Rating: Unrated 09/30/2008 Does anyone know what might be a good substitute for the beer? Martha Stewart Member Rating: Unrated 09/30/2008 So good! Served it with crusty bread, good beer and a great cabernet. Our football gang loved it. When I reheated it a couple of days later, I added baby carrots and baby bellas to give it a different slant. Delicious also. Now the rest is frozen for a belly warmer on some cold winter evenings. Martha Stewart Member Rating: Unrated 09/30/2008 When I was learning to cook, I was told that cooked potatoes become mealy when they're frozen, then thawed. Don't know exactly what "mealy" is, or if the advice was true since I always avoided the practice. Anybody have any comment on this?Martha Stewart Member
Rating: 3 stars 10/22/2019
The tomato paste overpowers this recipe!! Not sure that I will try it again, but if I did I would have to find some substitutions for tomato paste.
Rating: 3 stars
Rating: 4 stars 01/16/2019
I add celery, onion and carrots (the holy trinity of veg) with the potatoes. I usually use and entire bottle of whiskey and maybe a little water. The longer it cooks the more the alcohol evaporates. Tomato paste is unnecessary. My husband’s mom was in her 80’s when I first made it for her and she loved it!
Rating: 4 stars
Rating: 5 stars 03/20/2018
This recipe is a keeper! The flavors are rich and delicious. I was skeptical that adding everything at once would deliver the depth of flavor but it did! Perfect for a Sunday supper. It also received rave reviews from my husband. I halved the recipe and it turned out perfect.
Rating: 5 stars
Rating: 4 stars 08/18/2014
A delicious recipe, best made with a balanced stout such as Guinness or Grand Ridge Hatlifter. 10 cloves of garlic will alarm some, but, honestly, the flavour blends in well and does not dominate. With it I served Kartoffelknödel, although a traditional dumpling would have worked just as well. Altogether a great dish for a Winter night.
Rating: Unrated 08/05/2014
Outstanding recipe. The aroma will fill your home with the greatest fragrance. This is outstanding recipe. I also added carrots but did not change flavors. You will not be disappointed with how wonderful this tastes. Our go to recipe for the Family from now on!!!!!
Rating: Unrated
Rating: 4 stars 08/02/2014
very good and very easy. when i make it again i might use less tomato paste–was a little too red and tomatoey for my taste. but was still delicious and so simple to just throw it all in a pan and cook for 3 hrs.
Rating: Unrated 09/22/2012
This has now become my “go-to” stew recipe. Although I halved the recipe, I followed it nearly exactly (I added carrots and cubed potatoes halfway through). Used an oatmeal chocolate stout, which I think is was really made this meal incredible. Served with Irish brown bread. Like other reviewers, I was concerned about the lack of fond without browning the meat, but the flavor was robust and the meat incredibly tender. Excellent take on an old favorite!
Rating: Unrated 08/05/2009
I made this recipe last night. it was excellent. Added Chunks of carrots and added carrots and potatoes for the last 75 minutes of cooking time. keep the oven at 325-350 but no more than 350 to avoid burning and dryng out the meat
Rating: Unrated 03/18/2009
Great flavor. I did wait till the last hour of cooking to add in potatoes and onions so they wouldn’t be to mushy.
Rating: Unrated 12/10/2008
Excellent and hearty! Freezes and reheats very well!
Rating: Unrated 12/05/2008
This stew was so delicious! It’s nice and thick and the flavor is rich, and it;s easy! I’ll be naking this again soon… perfect for a cold winter evening.
Rating: Unrated 12/03/2008
I fixed this last night and my husband raved about it. In fact, he did something he rarely does: go for seconds. I disagree very much with substituting draught with the stout. I used Guinness Extra Stout and it was NOT bitter AT ALL. And I hate beer. Rather it had a very rich flavor. I also made it in a slow cooker; it translates very well to a slow cooker if you put on high heat first to bring to boil, then back down to medium and cook for the recommended time.
Rating: Unrated 10/29/2008
I was very happy with this recipe. I tried it with a draught (as recommended in another comment) and it came out pretty tasty. I also reheated some of the frozen leftovers the other night, and it came out very good. The peas and potatoes were just fine being frozen and reheated.
Rating: Unrated 10/24/2008
Has anyone tried this recipe in a slow cooker? I’m anxious to try it - any tips? thanks!
Rating: Unrated 10/15/2008
I couldn’t believe that you didn’t need to brown the meat first, but the flavor was excellent even without that additional step (or the added fat).
Rating: Unrated 10/13/2008
If you freeze this recipe, is it a problem that the peas that are used, are frozen (defrosted) peas?? I thought you were supposed to never ever re-freeze defrosted foods…
Rating: Unrated 10/08/2008
i’ts beef stew…why would there be chocolate in the recipe??
Rating: Unrated 10/02/2008
I think I may try this with sweet potatos and serve over couscous…..somethign differnt
I don’t see chocolate in this recipe anywhere. What am I missing?
Rating: Unrated 10/01/2008
Would it be possible to have the “Helpful Hint” section print? It’s helpful to those of us learning.
Rating: Unrated 09/30/2008
I have made a very similar stew, so a couple of hints. First, the alcohol will evaporate with the cooking process. Secondly, instead of using a stout, a draught has a more pleasing taste. Lastly, this stew will have a slight bitter taste due to the beer, but if you want the good taste of the beer and not the bitterness, use bittersweet chocolate(for this recipe use about 1 oz.). Do not use milk chocolate or dark chocolate, make sure it is bittersweet chocolate. You will be surprised!.
Sure, it’s okay for kids. The alcohol evaporates completely during the long simmering. The taste of cooked stout in the stew may be new to them. My mom used to make a so-called French Ragout with red wine – no tipsy kids at our table!
I really haven’t cooked a stew with beer. Is it safe for kids?
Kopkomo, sometimes potatoes break down when frozen, and become mushy and mealy-like. You could make the stew w/o the potatoes, freeze then add them in later. Or better yet, serve the stew over hot mashed potatoes, I can’t wait to make this stew!
Sorry my comment posted 7 times dont’ know what happened.
Made this the other day. Only able to save 1 serving. It was SOOOO good! No beer taste at all. I used Guiness and it’s strong but no taste of it really after the 2.5 hrs in the oven. Thick gravy–no fuss making it at all. I am going to make it again soon and add 2 inch chunks of carrot–so they’re the size of the potatoes. Needs a good amount of salt.
Apple Cider should work. Or just add water. I tried a little Balsamic vinegar balanced with a small amount of molasses the last time I made beef stew. It was great. Just add the water use the vinegar and molasses to your taste.
Does anyone know what might be a good substitute for the beer?
So good! Served it with crusty bread, good beer and a great cabernet. Our football gang loved it. When I reheated it a couple of days later, I added baby carrots and baby bellas to give it a different slant. Delicious also. Now the rest is frozen for a belly warmer on some cold winter evenings.
When I was learning to cook, I was told that cooked potatoes become mealy when they’re frozen, then thawed. Don’t know exactly what “mealy” is, or if the advice was true since I always avoided the practice. Anybody have any comment on this?
All Reviews for Irish Beef and Stout Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Irish Beef and Stout Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
