No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Irish Beef and Stout Stew

Warm up with a comforting bowl of this easy freezer-friendly beef stew.

  • prep: 25 mins
    total time: 3 hours
  • servings: 10

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

Cook's Note

To freeze, divide stew among airtight plastic containers. Freeze up to 3 months. Thaw overnight in refrigerator (or place containers under cold running water to release stew) before reheating.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, October 2008

Reviews (48)

  • 22 Sep, 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!

  • 5 Aug, 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

  • 18 Mar, 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.

  • 10 Dec, 2008

    Excellent and hearty! Freezes and reheats very well!

  • 5 Dec, 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.

  • 3 Dec, 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.

  • 29 Oct, 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.

  • 24 Oct, 2008

    Has anyone tried this recipe in a slow cooker? I'm anxious to try it - any tips? thanks!

  • 15 Oct, 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).

  • 13 Oct, 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...

  • 13 Oct, 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...

  • 8 Oct, 2008

    i'ts beef stew...why would there be chocolate in the recipe??

  • 2 Oct, 2008

    I think I may try this with sweet potatos and serve over couscous.....somethign differnt

  • 2 Oct, 2008

    I don't see chocolate in this recipe anywhere. What am I missing?

  • 1 Oct, 2008

    Would it be possible to have the "Helpful Hint" section print? It's helpful to those of us learning.

  • 30 Sep, 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!.

  • 30 Sep, 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!

  • 30 Sep, 2008

    I really haven't cooked a stew with beer. Is it safe for kids?

  • 30 Sep, 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!

  • 30 Sep, 2008

    Sorry my comment posted 7 times dont' know what happened.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 2008

    Does anyone know what might be a good substitute for the beer?

  • 30 Sep, 2008

    Does anyone know what might be a good substitute for the beer?

  • 30 Sep, 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.

  • 30 Sep, 2008

    Does anyone know what might be a good substitute for the beer?

  • 30 Sep, 2008

    Does anyone know what might be a good substitute for the beer?

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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?

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.

  • 30 Sep, 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.