Description
A comforting, hearty Irish-inspired beef stew that replicates the deep, complex flavors of a traditional stout-based dish without any alcohol. By using high-quality non-alcoholic stout and slow-cooking tender chunks of beef chuck with aromatic vegetables like parsnips and carrots, this stew offers a rich, velvety gravy and a sophisticated profile perfect for a cozy family dinner.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
16 oz non-alcoholic stout
2 cups beef broth
3 large carrots, sliced into rounds
2 large parsnips, chopped into chunks
2 medium yellow onions, diced finely
2 tbsp tomato paste
1 bunch fresh thyme, tied with kitchen twine
2 tbsp olive oil
Instructions
Heat oil in a large Dutch oven over medium-high heat.
Pat beef cubes dry and sear in batches until deeply browned on all sides, then remove.
Sauté onions in the same pot until translucent and golden.
Stir in tomato paste and cook for 2 minutes.
Deglaze the pot with non-alcoholic stout, scraping the browned bits from the bottom.
Return the beef to the pot, add beef broth, and the bundle of fresh thyme.
Simmer on low heat for approximately 2.5 to 3 hours until beef is fork-tender.
Add the carrots and parsnips during the last 45 minutes of cooking.
Notes
Ensure the non-alcoholic stout is verified as alcohol-free for dietary compliance. If the gravy is too thin, you can remove the lid for the final 20 minutes of simmering to reduce and thicken the sauce. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 180
- Category: Lunch
- Method: Stewing
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 115mg