Irish Stout Beef Stew
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A rich Stout Beef stew recipe made with beer, beef, carrots, and potatoes.
  • 3 pounds chuck roast beef, bone-in
  • 1 tablespoon + ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 teaspoons, thyme
  • 2 tablespoons raw cane sugar or brown sugar
  • 12 ounce bottle Guinness Stout beef
  • ½ cup red wine
  • 2 – 14 ounce cans beef broth
  • 6 ounce can tomato paste
  • 3 beef bouillon cubes
  • 1 pound carrots, peeled and sliced into crosswise 1-inch pieces
  • 1 pound red potatoes cut into 1-inch pieces (I like to cut them in half and then quarter each half)
  • Fresh thyme sprigs (optional for garnishing)
  1. Cut away any thick ribbons and layers of fat away from the meat as well as the bone. Discard the fat but set aside all bones.
  2. Cut the beef in 1 inch pieces and transfer the stew meat to a large bowl.
  3. Add the 1 tablespoon of salt and the pepper to the meat. Gently toss the meet so the salt is evenly distributed. Massage the beef with your hand.
  4. Add the flour and toss the beef gently so each piece is dredged.
  5. Heat a large frying pan with one tablespoon of oil on medium high heat.
  6. Fry half of the beef until it is browned and seared. Remove the beef to its original bowl and fry the other half with the remaining oil.
  7. Once all the beef has been removed, add the onions, garlic, ½ teaspoon salt, thyme and sugar. Cook the onions for 5 minutes until aromatic and soft.
  8. Pour half a bottle of stout beer and wine into the pan. Scrape the bottom of the pan to remove any bits leftover from the beef. Transfer the onion mixture to a pressure cooker.
  9. Heat the pressure cooker on medium high heat. Add the remaining beer, tomato paste, and bouillon cubes. Allow the liquid to cook for a minute.
  10. Stir in the beef, carrots, and potatoes.
  11. Seal the pressure cooker and when the steam valve opens to indicate it is locked, cook the stew for 20 minutes.
  12. After 20 minutes, turn off the heat and allow the steamer to unlock the valve on its own before serving.
  13. Garnish the soup with fresh thyme sprigs.
Recipe by Savory Sweet Life at