Slow Cook Beef & Stout Stew


Here is another wonderful stew to warm your cockles. This recipe is slow cook, so you’ll need to allow at least 2 hours cook time.

Beef and stout is a wonderful combination, and if you happen to be away from these Isle’s of Ireland, this dish will surely bring a smile to your face. 

I am all about flavour when it comes to food, you’ll often hear me say… ”Bland is banned”, and so it should be! We have so many wonderful ingredients available to us, so don’t be afraid to experiment and explore the herb and spice aisles.  

Also, this is one of my top tips, the next time you’re on holidays, check out the markets. Three years ago, I picked up some amazing spices and loads of saffron from a Turkish market for dirt cheap! 

This recipe requires more ingredients than usual but, once you stock your cupboard, your herbs, spices and condiments will last a while, and you can make all your meals more exciting. 

Prep: 10 minutes          Cook: 2-2 1/2 hours            Serves: 4-6

* If you’re approaching this recipe as a gluten-free eater, then you can purchase a gluten-free stout, or you could use two gluten-free beef stock cubes instead.     


  • 1/2 an onion 

  • 2 large cloves of garlic 

  • 1 lb of diced beef/410g packet of diced beef

  • 2-3 celery stalks (depends on how much food mileage you want to get)

  • 2-3 carrots

  • 2 bay leaves 

  • 1 tablespoon of thyme 

  • 1 tablespoon of oregano 

  • 1 tablespoon of worcestershire sauce (great in a chili too)

  • 1 500ml can of stout (I used Beamish)

  • 2 tablespoons of tomato purée or pasata (acts as a thickener instead of flour)

  • 1 cup of water

  • generous pinch of salt&black pepper (I always use Himalayan Salt) 

  • 1 tablespoon of olive/rapeseed or…coconut oil for strict Paleo


  1. Chop up the onion, garlic, carrots and celery. Heat the tablespoon of oil over a medium heat in a large saucepan, then lighty sauté the onion and garlic.

  2. Add the diced beef, thyme, oregano and salt&pepper to the pot, allow the beef to brown. This usually takes about 5 minutes or so, depends on quantity. 

  3. Next, add the carrots and celery, let them cook up amongst everything for about 3 minutes.

  4. Now it’s time to add the pasata/purée, the worcestershire sauce, your two bay leaves, the can of stout and the cup of water.

  5. Bring everything to the boil for a couple of minutes, then let it simmer away on the hob on a low heat for about two hours. You want the meat to be tender and flavour infused. Alternatively, you can pop this in the oven but it’s the same amount of cook time anyway.

Serve this with some creamy mash or sweet potato for you strict Paleo people agus…Bain sult as do bhéile!

**This is a great freezer food, it will keep for up to 3 months.**

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