Beef & Irish Death Beer Stew


  • 2 pounds beef Chuck Roast, cut into 1-inch cubes or Stew Meat
  • 2 teaspoons vegetable oil 
  • 1 onion, diced 
  • 1/2 pound button mushrooms, halved
  • 2 teaspoons minced garlic 
  • 1 - 12 ounce can Iron Horse Brewery Irish Death Smooth, Dark Ale 
  • 1 parsnip, diced 
  • 1 turnip, diced 
  • 1 pound red-skinned potatoes, quartered 
  • 1 tablespoon tomato paste 
  • 1 teaspoon kosher salt 
  • 1 teaspoon freshly ground black pepper 
  • 2 teaspoon dried thyme leaves 
  • 3-4 cups beef stock


  1. Season beef Chuck Roast cubes with salt and black pepper to taste. Heat oil in a large stockpot over high heat. Sear cubes in small batches, careful to not over-crowd the pan, until brown on each side, about 5 to 6 minutes. Remove cubes from pan and set aside. 
  2. Turn heat down to medium; add onions, mushrooms, and garlic to the pot and cook until lightly browned, about 4 to 5 minutes. 
  3. Pour beer into the pot and stir, scraping up and dissolving any browned bits of food into the liquid. Stir in tomato paste, thyme, and remaining vegetables. Add back in beef cubes and enough beef broth to cover all ingredients, about 3 to 4 cups. Season with salt and pepper to taste.
  4. Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot with tight-fitting lid. Simmer stew until beef is fork-tender, about 2 hours, stirring occasionally. 
  5. Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 5 to 6 minutes. Remove from heat and add salt and pepper to taste. Garnish with parsley, if desired.
  6. Serve stew with Irish Soda Bread and Iron Horse Brewery Irish Death beer.

Instant Pot Adaption

If you are a fan of the "instant" meals that you can create in your electric pressure cooker, this recipe is a great fit! The completed dish still benefits from a good sear of your roast, we suggest doing that in a hot cast iron skillet on the stove top while you saute the onions in your Instant Pot on the Saute setting. 

Place the seared beef into the hot pressure cooker with your onions. De-glaze your cast iron skillet with a bit of beef broth using a whisk or spoon to scrape up all of the dark bits and flavor from the skillet, pour this over beef. 

Add remaining ingredients, seal lid and set to STEW for 60 minutes. Use the natural pressure release method. 

If your broth is not thick enough for your liking, you can use a measuring cup to take out about 1/2 cup of the broth and whisk in 1 tablespoon corn starch. Then turn on Saute and slowly pour the cornstarch slurry in to simmer with stew until broth is thickened.

Crock Pot Adaptation

Much like the pressure cooker, the slow cooker can be used to make a "set it and forget it" version of this stew. 

Sear beef, following the same steps as in the pressure cooker recipe adaptation. 

Combine all ingredients (including cooking liquid from the de-glazed skillet) in the slow cooker, seal lid and set on low-medium setting for 6-8 hours. 

The broth can be thickened, to desired consistency, with a corn starch slurry like the pressure cooker recipe adaptation.