Irish Beef and Brew Stew

Irish Beef and Brew Stew

Irish Beef and Brew Stew is the perfect recipe for feeding a crowd of friends and wee ones, too. Hearty vegetables like potatoes, carrots and cabbage pair with braised beef in a rich stew that’s slightly sweet thanks to a secret ingredient.

Irish Stew with hearty vegetables, Guinness and apple butter for sweetness.

Stew over this: slow-cooking is key.

Coat chuck roast chunks in flour and spices. After browning, braise in the oven for several hours. You will stir in vegetables and a unique ingredient — apple butter — before covering with chopped cabbage for final braising time.

Steps for stewThis stew requires planning. You’ll be focused on low and slow for most of the day. The result? An absolutely delectable meal. Serve with crusty Irish brown or soda bread, a hearty stout, and top it off with fresh parsley for a bit o’ green.

Beef and Brew Stew will surely have Irish eyes — and all others — smiling.

Irish Beef and Brew Stew
Author: Certified Angus Beef® brand
  • 3 pounds [i]Certified Angus Beef[/i] ® chuck roast, cut in 1 – 1 1/2-inch cubes
  • 3 tablespoons flour
  • 2 teaspoons coarse kosher salt
  • 2 teaspoons dried thyme
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon allspice
  • 2 tablespoons vegetable or canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 4 bay leaves
  • 1 teaspoon caraway seeds
  • 1 (12-ounce) bottle Guinness beer (or comparable stout)
  • 1 cup beef stock
  • 1/2 head cabbage, cored and thick sliced (about 4 cups packed)
  • 2 pounds Yukon gold potatoes, peeled and cut in 1-inch chunks (about 4 cups)
  • 3 medium carrots, peeled and chopped
  • 1 1/2 cups apple butter
  • 1/4 cup minced fresh flat-leaf Italian parsley for garnish
  1. Preheat oven to 225°F. In a small mixing bowl combine flour, salt, thyme, pepper and allspice.
  2. Coat beef chunks evenly with flour blend. Heat a heavy bottom braising pan over medium heat. Add oil and sear beef in batches, browning each side; remove from pan and set aside.
  3. Stir onion, garlic bay leaves and caraway into the pan, scraping brown bits from bottom of pan. Add beer and beef stock, bring to a boil. Add beef back to pan, cover and place in oven. Braise on low until roast is fork tender, about 4 hours.
  4. Remove braiser from oven. Skim and discard excess fat. Stir in potato, carrots and apple butter. Layer the top with cabbage. Continue to cook on the stovetop over low (a rolling boil) until potatoes are just soft, approximately 2 hours.
  5. Serve in bowls, garnished with parsley.


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Published by

Jennifer Kiko

Jennifer lives on a rural route with her husband, kids, horses, cows and faithful Labs, Cash and Carter. She's an aspiring foodie and enjoys making good food for great friends. She lives next door to a winery, plays the piano, and admits to growing too many tomatoes.