At Flavor Expedition Co., we don’t need a pot o’ gold to feel lucky—just a pot full of this rich, soul-hugging Irish stew. Whether you’re wearing green or just feeling it, this Guinness-laced beauty is what your March (and honestly, your Monday) has been missing.
We took the classic Irish stew and gave it a bold upgrade with our Hazy Midnight seasoning—sweet brown sugar and deep-roasted coffee rub that adds smooth, smoky flavor without the heat. Add in a bottle of Guinness and a heaping of comfort food vibes, and you’ve got the perfect excuse to celebrate—whether it’s St. Patrick’s Day or just a chilly evening that needs warming up.
1 bottle (12 oz) Guinness stout (or your fave dark beer)
4 cups beef stock
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 carrots, peeled & chopped
2 parsnips, peeled & chopped
1 pound potatoes, peeled & chopped
1 teaspoon dried thyme
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Season & Sear Pat your beef chunks dry and generously coat them with Hazy Midnight. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Set aside.
Build the Base Add another tablespoon of olive oil to the same pot and sauté the onion and garlic until fragrant and soft (about 5 minutes).
Thicken It Up Stir in the flour and cook for 1 minute, letting it soak up those delicious juices.
Deglaze & Simmer Slowly pour in the Guinness, scraping up any browned bits on the bottom. Add the beef stock, tomato paste, Worcestershire sauce, thyme, carrots, parsnips, potatoes, and the browned beef.
Low & Slow Bring it to a gentle boil, then reduce heat to low. Cover and let simmer for 1.5 hours, stirring occasionally, until the beef is fork-tender and the veggies are soft and saucy.
Serve & Garnish Taste and season with salt and pepper as needed. Serve hot, topped with chopped fresh parsley and maybe a crusty slice of bread to mop up the goodness.
Pro Tip
This stew tastes even better the next day. Store leftovers in the fridge overnight and reheat gently for flavors that’ll make your tastebuds do a jig.
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1 bottle (12 oz) Guinness stout (or your fave dark beer)
4 cups beef stock
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 carrots, peeled & chopped
2 parsnips, peeled & chopped
1 pound potatoes, peeled & chopped
1 teaspoon dried thyme
Salt & pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Season & Sear Pat your beef chunks dry and generously coat them with Hazy Midnight. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Set aside.
Build the Base Add another tablespoon of olive oil to the same pot and sauté the onion and garlic until fragrant and soft (about 5 minutes).
Thicken It Up Stir in the flour and cook for 1 minute, letting it soak up those delicious juices.
Deglaze & Simmer Slowly pour in the Guinness, scraping up any browned bits on the bottom. Add the beef stock, tomato paste, Worcestershire sauce, thyme, carrots, parsnips, potatoes, and the browned beef.
Low & Slow Bring it to a gentle boil, then reduce heat to low. Cover and let simmer for 1.5 hours, stirring occasionally, until the beef is fork-tender and the veggies are soft and saucy.
Serve & Garnish Taste and season with salt and pepper as needed. Serve hot, topped with chopped fresh parsley and maybe a crusty slice of bread to mop up the goodness.
Pro Tip
This stew tastes even better the next day. Store leftovers in the fridge overnight and reheat gently for flavors that’ll make your tastebuds do a jig.
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