Beef and Stout Stew with Potatoes and Thyme

Name: Beef and Stout Stew with Potatoes and Thyme
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: Irish-inspired
Ingredients: 1 kg beef chuck, cut into 4-cm cubes; 2 tbsp neutral oil; 2 whole large onions, chopped; 4 whole garlic cloves, minced; 2 tbsp tomato paste; 500 ml Irish stout or other dry stout; 500 ml beef stock; 3 whole large carrots, cut into chunks; 3 whole medium potatoes, cut into chunks; 2 whole bay leaves; 1 tsp dried thyme; 1 tsp granulated sugar, optional; 1 tsp fine salt; 1/2 tsp black pepper; 2 tbsp chopped parsley

Slow-braised beef with stout, carrots, potatoes, thyme and a savoury gravy.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 55 minMakes 6 servings

Jump to Recipe

This beef and stout stew braises beef with onion, garlic, carrots and potatoes until tender. The source’s title is mistranslated and its ingredient list includes sesame, which does not fit the stew; this version omits sesame and uses a little stock alongside the stout. Brown beef in batches for better flavour and give the meat time to become fork-tender before adding potatoes. Pat beef dry and season with salt and pepper. Heat oil in a heavy pot and brown beef in batches. Transfer to a plate. Add onions and cook 5 minutes. Stir in garlic and tomato paste for 1 minute. Pour in stout, scraping browned bits from pot. Add stock, bay leaves and thyme. Return beef and bring to a simmer. Cover and cook gently 1 hour 45 minutes.

Beef and Stout Stew with Potatoes and Thyme

How to tell when it is ready

Garnish with parsley and serve hot.

Tips

Pat beef dry and season with salt and pepper.
Add onions and cook 5 minutes.
Pour in stout, scraping browned bits from pot.
Stir in carrots and potatoes.

Troubleshooting

If beef is tough, continue braising in 15-minute intervals.
If gravy is bitter, add a small pinch of sugar and more stock.

Substitutions

Use beef broth and a little extra stock instead of stout.
Use turnips instead of potatoes.

Variations

Add mushrooms.
Use a teaspoon of Worcestershire sauce.

Serving suggestions

Serve with soda bread.
Add peas at the end.
Offer mashed potatoes.
Pair with a green salad.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

Storage

Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

Food safety

Cook beef thoroughly and refrigerate leftovers promptly.

Frequently asked questions

Can I make beef and stout stew ahead?

Yes. Cool and refrigerate for up to 3 days; reheat gently. The flavour often improves overnight.

How should I store beef and stout stew?

Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

Serve with soda bread. Refrigerate within 2 hours for up to 3 days. Reheat gently until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Beef and Stout Stew with Potatoes and Thyme