Feeds
6
Prep Time
20 minutes
Cook Time
1 hour 45 minutes
Total Time
2 hours
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—sw...
Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds beef chuck roast, trimmed & cut into 1.5-inch chunks
- 2 tablespoons Hazy Midnight (Brown Sugar & Coffee Rub)
- 1 large onion, diced
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 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.
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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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