Irish Beef Stew

Irish Beef Stew

Irish Beef Stew with mixed vegetables and lots of flavor is great for St. Patrick’s Day or any time at all!


  • 4 tbsp vegetable oil, divided
  • 3 lbs boneless beef chuck roast, cut into 1 inch cubes
  • 3 tbsp favorite seasoning
  • 2 medium onions, chopped
  • 3 stalks celery, chopped
  • 3 tbsp all-purpose flour
    1 tbsp minced garlic
  • 1 tbsp tomato paste
  • 2 tsp chopped fresh thyme
  • 1 tsp salt
  • ¾ tsp black pepper
  • 20 ounces Irish stout
  • 1 cup beef broth
  • 3 carrots, peeled and cut into 1 inch cubes
  • 4 turnips, peeled and cut into 1 inch cubes
  • 4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
  • ¼ cup finely chopped fresh parsley


  • Set EGG for direct cooking at 350°F/177°C.
  • Sprinkle seasoning evenly over beef. Place Dutch Oven on the cooking grid and add 2 tbsp oil; heat until almost smoking. Cook beef about 10 minutes until browned on all sides. Remove beef from Dutch oven.
  • Add remaining 2 tbsp oil to Dutch oven; add onions and celery and cook about 10 minutes or until softened and onions are translucent. Add flour, garlic, tomato paste, thyme, salt and pepper; cook and stir 1 minute.
  • Add Irish stout and return beef to the mix. Stir in broth. Cover and cook 45 minutes. Stir in carrots, turnips and potatoes; cover and cook about 1 hour or until beef and vegetables are tender. Stir in parsley.
  • Serve with warm bread.

Recipe and photo from Big Green Egg.