Irish Beef and Stout Stew

Prep Time:
25 mins
Total Time:
3 hrs

Warm up with a comforting bowl of this easy freezer-friendly Irish Beef-Stout Stew.


  • 4 pounds beef chuck, cut into 1 ½-inch cubes

  • ¼ cup all-purpose flour

  • 2 cans (6 ounces each) tomato paste

  • 2 ½ pounds new potatoes, scrubbed

  • 2 medium onions, cut into 1-inch pieces

  • 2 cans (14 ½ 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


  1. 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.

  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.

    Irish Beef and Stout Stew
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