Irish Stout Beef Stew


Soup, Chili & Stew
Irish Stout Beef Stew

Primary Media

User Rating

4.8 out of 5 stars
Rate it:
5 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    This hearty beef stew will become a staple this winter. Add Irish stout beer for an extra depth of flavor and serve with Easy Blue Cheese 'n' Chive Drop Biscuits for a meal that's extra-special.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    1 (2 lb.) Hy-Vee Choice Reserve beef chuck pot roast, cut into 1-inch cubes
    1 ½ tsp. Hy-Vee garlic salt
    ¾ tsp. black pepper, coarse-ground
    1 tbsp. Hy-Vee all-purpose flour
    3 tbsp. Hy-Vee vegetable oil, divided
    1 (8-oz.) pkg. sliced baby bella mushrooms
    1 c. Hy-Vee Short Cuts chopped white onions
    3 c. Full Circle Market organic beef bone broth, divided
    1 (12-oz.) bottle Guinness draught beer
    1 tbsp. Hy-Vee tomato paste
    ½ (1-1/2 lbs.) Hy-Vee Smart Bites baby blonde potatoes,, quartered
    ½ (16-oz.) pkg. baby-cut carrots, halved lengthwise
    2 tbsp. fresh thyme, finely chopped, plus additional for garnish
    4 Hy-Vee dried bay leaves
    4 tsp. Hy-Vee corn starch
    1 tbsp. Gustare Vita red wine vinegar
    1 recipe Easy Blue Cheese ’n’ Chive Drop Biscuits, (6 biscuits) for serving

    Things To Grab

    • Paper towels
    • 5-quart Dutch oven
    • Large bowl
    • Whisk


    1. Preheat oven to 300 degrees. Pat beef dry with paper towels. Sprinkle beef with garlic salt and pepper; toss with flour and set aside.

    2. Heat 1 tablespoon oil in a 5-quart Dutch oven over medium heat. Add mushrooms and onions; cook for 4 to 5 minutes or until softened, stirring often. Transfer to a large bowl.

    3. Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of beef and cook for 3 to 4 minutes or until brown, stirring occasionally. Transfer to a bowl with mushroom mixture. Add remaining 1 tablespoon oil and brown remaining beef; transfer to bowl.

    4. Add 1 cup beef broth to Dutch oven. Cook over medium heat for 1 to 2 minutes, scraping and stirring brown bits from bottom of Dutch oven. Stir in remaining 2 cups beef broth, beer, and tomato paste.

    5. Add beef, mushroom-onion mixture, potatoes, carrots, 2 tablespoons thyme, and bay leaves to broth mixture. Bring to a gentle simmer. Cover and transfer to oven. Bake for 1-1/2 to 2 hours or until beef and vegetables are tender. Remove from oven.

    6. Whisk together corn starch and vinegar; stir into stew. Simmer on stovetop for 1 to 2 minutes or until slightly thickened. Remove and discard bay leaves. Garnish with additional chopped thyme, if desired. Serve with biscuits, if desired.

    Nutrition facts


    520 Calories per serving
    1-1/2 cups

    Amounts Per Serving

    • Total Fat: 18g
    • Cholesterol: 155mg
    • Sodium: 830mg
    • Total Carbohydrates: 23g
    • Protein: 60g

    Daily Values

    Iron 35%
    Calcium 4%
    Vitamin D 0%
    Potassium 25%