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Irish Beef and Stout Hot Pot

Tender chunks of beef and mushrooms braised in a savory mixture of stout and our brown stock, then topped with a layer of golden potatoes--a hearty one-pot meal inspired by traditional Irish cooking. Serve it by the fire with a mug of Guinness.


  • 3 pounds boneless beef chuck, cut in bite-size pieces
  • Salt and ground black pepper
  • Flour for coating
  • 3 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 pound mushrooms, trimmed (halved or quartered if they're large)
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme, divided
  • 1/2 teaspoon ground allspice
  • 12 ounces stout beer (such as Guinness)
  • 1 1/2 ounces Glace de Viande Gold® dissolved in 3 cups hot water
  • 1 1/2 pounds russet (baking) potatoes, peeled and cut in 1/4-inch slices
  • 2 tablespoons unsalted butter, cut in small dice


  1. Preheat the oven to 300 degrees.  Season the beef with salt and pepper and toss with flour to coat, shaking off the excess.
  2. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat.  Working in batches, brown the meat in the oil and set it aside.
  3. Reduce the heat to medium and add the remaining tablespoons of oil to the pot.  Add the onion and cook until it is translucent, about 5 minutes.  Add the mushrooms and cook until they start to release their juices, about 5 minutes.  Add the garlic, 1 teaspoon of the thyme, and the allspice and cook another minute.
  4. Stir in the dark beer and diluted Glace de Viande Gold® and bring the liquid to a simmer.  Return the beef to the pot, stirring to combine.  Bring the stew back to a simmer, cover, and transfer it to the oven.  Bake for 1 1/4 hours, until the beef is just tender. Season to taste with salt and pepper.
  5. Turn the oven heat up to 425 degrees.  Arrange the potato slices over the stew, dot them with butter, and sprinkle with the remaining 1/2 teaspoon of dried thyme and a little salt and pepper.  Return the pot to the oven (uncovered) and bake until the potatoes are cooked through and just turning golden, about 30 minutes.  Let sit for a few minutes to cool slightly before serving in warm bowls.
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Classic French Stocks and Sauces