Flavor Expedition Recipe

Guinness Irish Stew

March 13, 2024
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 mi...
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A bowl of Stout-Soaked & Midnight Rubbed: Guinness Irish Stew with carrots and potatoes.
Feeds 6
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours

Featured Flavor

Jar of 'Hazy Midnight' brown sugar and coffee rub from Flavor Expedition Co. with ingredients around it.

Hazy Midnight

The seasoning that brings the recipe together.

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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

  1. 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.

  2. 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).

  3. Thicken It Up
    Stir in the flour and cook for 1 minute, letting it soak up those delicious juices.

  4. 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.

  5. 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.

  6. 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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Guinness Irish Stew

March 13, 2024

Featured Flavor Hazy Midnight
Feeds6
Prep Time20 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
At Flavor Expedition Co., we don’t need a pot o’ gold to feel lucky...

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

  1. 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.

  2. 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).

  3. Thicken It Up
    Stir in the flour and cook for 1 minute, letting it soak up those delicious juices.

  4. 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.

  5. 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.

  6. 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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