Beef Stew with Parsnips

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One-Pot Beef Stew with Parsnips is the ultimate slow-cooked comfort food where the beef is fork tender. The gravy has a wonderful rich flavor with undertones of Guinness that pairs perfectly with mashed potatoes and freshly baked bread slathered in Kerrygold Butter! It is absolute perfection! To kick up our Beef Stew we add a bottle of Guinness Foreign Stout adding another layer of sweetness along with the root vegetables! Perfect for our St. Patrick’s Day celebrations. If you don’t like to add alcohol to your stew, then you can add more beef stock. Read on for step by step instructions, 8 tips, and answers to a few common questions.

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Beef Stew with Parsnips served in a bowl with a side of mashed potatoes
Beef Stew with Parsnips

8 Cooking Tips for Beef Stew with Parsnips

  1. Cube the beef in similar bite size pieces for even cooking
  2. Start with browning the meat to bring out the flavors
  3. Make sure the beef is dry otherwise the moisture causes it to steam instead of brown
  4. Always deglaze the pan after browning the beef to pick up all those yummy brown bits
  5. Cut the root vegetables into a similar size for even cooking
  6. If adding potatoes use a sturdy potato such as Yukon Gold to hold up during the slow cooking
  7. Allow time for slow cooking to bring out the flavors resulting in a fork tender beef
  8. Use Guinness Foreign Extra Stout. It has extra alcohol that provides sweet sugars balanced with the roasted flavors of the hops. If you cannot find it then use Extra Stout.
Beef Stew with Parsnips on a white plate topped with mashed potatoes with a spoon
Guinness Beef Stew

Common Questions About Making Beef Stew

Below are a few answers to some common questions when making Beef Stew with Parsnips. Let us know if you have other questions we can answer.

Why beef stew with parsnips and turnips?

Parsnips and turnips add a wonderful sweetness to the stew. They are a root vegetable that holds up well during longer periods of cooking. Plus they tend to be a cheaper vegetable making the dish a bit more economical!

Can I add potatoes?

Of course! Add them at the same time as the root vegetables.

Should I cook the Beef Stew with a cover?

Yes, cover the beef stew while it is simmering to help maintain the heat. Sometimes near the end of cooking I might remove the lid or partially remove it to allow some of the liquid to evaporate which allows the sauce to thicken. But this really is a preference and depends upon how much liquids is left in the pot.

Can I make the Beef Stew with Parsnips in a Slow Cooker?

Yes after browning the meat the ingredients can be added to a slow cooker. The cooking time and liquids may need to be adjusted depending upon your slow cooker.

What can I substitute for Guinness?

Other dark beers can be used in place of Guinness. If the desire is to eliminate the alcohol then you need to add an equal amount of liquids to replace the beer. Beef stock would be the ideal substitution or beef stock and more coffee. Be sure to take a taste test. Adding more chocolate and Worcestershire sauce may help with the underlying flavors lost from adding Guinness.

Two bowls containing Beef Stew with Parsnips with a side of mashed potatoes
Guinness Irish Beef Stew

Instructions for Making Beef Stew with Parsnips

  1. Brown the Beef: Using a heavy braising pan, heat a little canola oil on medium-high heat. An important step in making Beef Stew with Parsnips is browning the beef. It takes some time and patience to not remove the beef before properly browned.
  2. Add Veggies: Once the Beef is browned, add the rough cut carrots, onions, and celery. Stir for a minute to pick up some of the brown bits.
  3. Add Beef Stock: Slowly add the Beef Stock to deglaze the pan removing the browned bits so they become part of the stew! Bring the Beef Stock to a simmer.
  4. Gravy Ingredients: Add the remaining sauce ingredients and Guinness.
  5. Slow Cook: Slow cook the stew for 1 to 2-hours.
  6. Final Ingredients: Remove the rough cut carrots, onions, and celery. Add the vegetable Ingredients, cover and cook for another hour or until veggies are tender.
  7. Serve: Serve the Beef Stew with Parsnips topped with mashed potatoes!

Beef Stew Vegetables

My Beef Stew with Parsnips does not include potatoes since it is served with mashed potatoes.  But you could certainly add cubed white potatoes becoming a one-dish meal! You may notice in the pictures the inclusion of sweet potatoes. They add a nice flavor but do fall apart so I excluded from this recipe. As a general tip be careful with how much vegetables are added in comparison to the Guinness Beef Broth. You may want to add less vegetables or more Beef Broth in order to have more rich broth.

Two bowls of Beef Stew with Parsnips side by side with a green napkin

Beef Stew with Parsnips

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One-Pot Beef Stew with Parsnips is the ultimate slow-cooked comfort food where the beef is fork tender. The broth has a wonderful rich flavor with undertones of sweetness from the Guinness and chocolate!
5 from 4 votes
Print Pin Rate
Course: Comfort Food, Stew
Cuisine: American, Irish
Keyword: Beef Stew with Parsnips, Guinness Beef Stew
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 10 servings
servings
Calories: 488kcal
Author: Bernice

Equipment

  • Cutting board and knife
  • Large braising pan
  • Plate, temporarily for the browned beef

Ingredients

Beef Roast Ingredients

  • 1 tbsp. Canola Oil divided
  • 4 pounds Beef Chuck
  • 2 cups Onions rough-cut
  • 2 Carrots rough-cut
  • 2 Celery Stalks rough-cut

Gravy Ingredients

  • 4 cups Beef Stock
  • 1 cup Strong Brewed Coffee
  • 2 tsp Lawry Salt
  • 1 tsp Freshly Ground Black Pepper
  • 22 ounces Guinness Foreign Extra Stout not Draught
  • 1 ½ tbsp Soy Sauce
  • 1 ½ tbsp Worcestershire Sauce
  • 3 ounces 72% Cacao Chocolate
  • 1 Roasting Blend Italian Parsley, Rosemary, Thyme

Vegetable Ingredients

  • 3 cups Carrots cubed
  • 2 cups Parsnips cubed
  • 1 cup Turnips cubed
  • 1 ½ cup Celery sliced

Garnish Ingredients

  • Flat-leaf Parsley Leaves
  • Rosemary Sprigs

Instructions

Beef Roast Preparation

  • Cut the Beef Chuck into one-inch chunks.
  • In a large braising pan, heat Canola Oil over medium-high heat.
  • Add Chuck Beef to the pan in batches to brown. Transfer the browned Beef to a plate while browning the remaining Beef.
  • Add the rough-cut carrots, celery and onions to the braising pan to pick up some of the brown bits.
  • Slowly add the Beef Stock to deglaze the pan removing the beef bits. Bring the Beef Stock mixture to a simmer.
  • Add remaining Gravy ingredients and bring to a boil, then lower heat to a simmer.
  • Add the browned Beef, Lawry Salt, Pepper, and Roasting Blend.
  • Cover and simmer for 2 hours, stirring periodically.

Final Cooking Step

  • Discard the rough-cut carrots and celery stalks.
  • Add the vegetable Ingredients, cover and cook for another hour or until veggies are tender.
  • Discard Roasting Blend.
  • Serve with mashed potatoes.

Recipe Notes

Calories are approximate and will change based upon the ingredients added and serving size.
Tips
  1. Cube the beef in similar bite size pieces for even cooking
  2. Start with browning the meat to bring out the flavors
  3. Make sure the beef is dry otherwise the moisture causes it to steam instead of brown
  4. Always deglaze the pan after browning the beef to pick up all those yummy brown bits
  5. Cut the root vegetables into a similar size for even cooking
  6. Use Guinness Foreign Extra Stout. It has extra alcohol that provides sweet sugars balanced with the roasted flavors of the hops. If you cannot find it then use Extra Stout.
Nutrition Facts
Beef Stew with Parsnips
Amount Per Serving (10 servings)
Calories 488 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 125mg42%
Sodium 1010mg44%
Potassium 1247mg36%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 8g9%
Protein 39g78%
Vitamin A 8545IU171%
Vitamin C 13.4mg16%
Calcium 91mg9%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

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37 comments

  1. Cool recipe…
    I have a problem when I do beef stews… when I begin the browning fry I begin pinching juicy (underdone) titbits… and my good lady often wonders why there’s so little meat in the stew!! 😉
    PS – Don’t tell her! 🙂

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