BIG NEWS: The Artful Gourmet Is Launching on Patreon (And I Have a Gift for You 🎁)

For years, The Artful Gourmet has been so much more than recipes.

It’s been a place where food meets storytelling. Where travel inspires creativity. Where photography captures moments worth savoring. Where music, memories, culture, and conversation come together around the table.

What started as a simple food blog has grown into a multimedia platform that now includes recipes, food photography, podcasts, videos, interviews, workshops, travel stories, and creative inspiration shared with readers and listeners around the world.

And today, I’m excited to announce the next chapter.

Welcome to The Artful Gourmet Patreon Community

I’ve officially launched a Patreon page where you can access both FREE and premium member content while helping support the future growth of The Artful Gourmet.

This new community gives us a chance to connect on a deeper level and gives me the opportunity to share even more of what I love creating.

Think of it as your all-access backstage pass to everything happening behind the scenes.

What You’ll Find Inside

🍷 Exclusive recipes and cooking content

🎙️ Bonus podcast episodes and extended interviews

📸 Behind-the-scenes food styling and photography content

🎥 Live cooking demonstrations and food styling/photography workshops

💬 Monthly Q&A sessions

📚 Digital downloads, free guides, templates, and e-books

✨ Early access to new projects and content

🌎 Travel stories, restaurant discoveries, and local guides

🎵 Groovy Eats bonus content and retro food inspiration

📷 Food photography and content creation tips

🎤 Private coaching opportunities and member experiences

📸 Special member rates on food styling and photography shoots

❤️ A supportive community of food lovers, creators, travelers, photographers, and lifelong learners

Whether you’re here for the recipes, the storytelling, the photography, the podcasts, or simply the inspiration, there’s a membership level designed for you.

Membership Levels

FREE MEMBER

Perfect for staying connected.

✔ Public posts and updates

✔ Select podcast episodes

✔ Community announcements

✔ Content previews and sneak peeks

BASIC MEMBER

For readers who want more exclusive content.

✔ Everything in Free

✔ Exclusive recipes

✔ Bonus articles and newsletters

✔ Early access to content

✔ Behind-the-scenes updates

✔ Downloadable resources

PLUS MEMBER

For food lovers and creative explorers.

✔ Everything in Basic

✔ Live workshops

✔ Cooking demonstrations

✔ Expanded tutorials

✔ Premium downloads and guides

✔ Member-only videos

✔ Interactive Q&A sessions

PREMIUM MEMBER

The ultimate Artful Gourmet experience.

✔ Everything in Plus

✔ Private 1:1 video calls

✔ Personalized creative feedback

✔ Content and photography mentoring

✔ Priority Q&A access

✔ VIP member experiences

✔ Exclusive coaching opportunities

✔ Private mastermind-style discussions

✔ Annual virtual member events

BONUS FREE MEMBERSHIP GIFT 🎁

To celebrate the launch, I’m offering a special gift to my community.

The first 5 people who sign up will receive a FREE 1-Year Plus Membership to The Artful Gourmet Patreon.

That’s a $120 value absolutely free. 🎉

This special promotion starts today and ends on July 14, 2026, or whenever all five memberships have been claimed—whichever comes first.

If you’ve been curious about joining, now is the perfect time.

🎁 Sign Up & Claim Your Free Membership Gift

Subscribe for free 👉 https://www.patreon.com/cw/KristenHessxTheArtfulGourmet

Become a Member 👉https://www.patreon.com/cw/KristenHessxTheArtfulGourmet/membership

Refer a Member & Get 20% Off 1 Month 👉 Get 20% off one month membership (any tier) when you refer a someone to become a paid member – use code E59AF

Listen to the Latest Podcast Episodes

THE ARTFUL GOURMET PODCAST | With Kristen Hess

Welcome to the intersection of culinary artistry, creative business, and retro soul. Hosted by Kristen Hess—professional Food Stylist for KitchenAid and Food Network, Commercial Photographer, and featured cast member of the 2026 “Women In Power” TV series—this is the podcast for those who believe life should be lived artfully, one bite at a time.

From the high-stakes sets of NYC to the vibrant flavors of the modern kitchen, Kristen pulls back the lens on what it truly takes to build a creative life and a thriving brand.

The Artful Gourmet Podcast features three signature series:

✨ INTO FOCUS Bring your vision and your business into high definition. This mindset and motivational series dives deep into the psychology of creativity, the “Art of the Pivot,” and the resilience needed to succeed as a modern entrepreneur.

🎙️ UNFILTERED (Interview Series!) Raw, real, and inspiring conversations with the Creators, Tastemakers, and Movers & Shakers who are redefining their industries. Kristen sits down with world-class entrepreneurs to uncover the unfiltered stories behind their greatest successes and most pivotal lessons.

🕺 GROOVY EATS Step into the culinary time machine! This nostalgic series celebrates the iconic food, music, and culture of the 70s, 80s, and 90s. Featuring guest artists and reimagined retro recipes, we’re bringing the “Groovy” back to the kitchen with style and soul.

JOIN THE COMMUNITY: Whether you’re a foodie, a chef, food writer, creative entrepreneur, or a fan of the “Hero Shot,” subscribe to stay inspired, stay focused, and stay groovy.

🎙️ Listen to the podcast: https://www.patreon.com/rss/KristenHessxTheArtfulGourmet?auth=fMS-Co7Y9z2670p5OmDLtZan2lCypB-A&show=2216657

🎬 Watch the podcast on YouTube: https://www.YouTube.com/@theartfulgourmet

Why Patreon?

Creating meaningful content takes time, passion, creativity, and a tremendous amount of behind-the-scenes work.

Your membership helps support:

Recipe development
Podcast production
Food Styling, Photography and video creation
Workshops and educational resources
Travel and storytelling projects
New cooking video series and creative experiments
The continued growth of The Artful Gourmet

Most importantly, it allows me to keep creating independent content that inspires, teaches, entertains, and brings people together through food and storytelling.

Let’s Build Something Amazing Together

Whether you’ve been following along for years or you’re just discovering The Artful Gourmet, I want to thank you for being here.

Your support means more than you know.

I’m incredibly excited about what’s ahead, and I can’t wait to share this next chapter with you.

Pull up a chair.

Pour yourself a glass of wine, a great cup of coffee, or your favorite cocktail.

The table is set.

And you’re invited.

I’m so glad you’re here.

With gratitude,

Kristen

Founder & Creative Director

The Artful Gourmet

Food Stylist • Photographer • Writer • Podcast Host • Storyteller

Follow Along:

Linktree: https://linktr.ee/theartfulgourmet

Website: https://www.kristen-hess.com

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June 11, 2026June 18, 2026

Better to Fail Gloriously ✨

What Anthony Bourdain Taught Me About Taking Chances, Starting Over, and Trusting the Journey

“Sometimes the bravest thing you can do is simply try. — Anthony Bourdain

There’s something about June that feels hopeful.

Maybe it’s the longer days, the farmers markets bursting with color, or the smell of freshly cut grass drifting through an open window.

Or maybe it’s because summer always feels like a fresh start.

A new season.

A chance to begin again.

Lately, I’ve been thinking a lot about Anthony Bourdain and one of my favorite quotes from him:

“It’s better to try and fail gloriously than to not try at all.”

Every time I hear those words, they stop me in my tracks.

Because if I’m being honest, there have been plenty of times in my life when I almost didn’t try.

Times when I questioned myself.

Times when I wondered if I was too old, too late, too inexperienced, or simply not good enough.

Moving to New York City.

Starting The Artful Gourmet.

Launching a podcast.

Creating YouTube videos.

Applying for dream jobs.

Pitching magazines.

Putting myself out there creatively.

None of it came with a guarantee.

And that’s exactly why it mattered.

Anthony Bourdain Wasn’t an Overnight Success

One of the things I admire most about Bourdain is that his success story wasn’t neat and tidy.

For years he worked in restaurant kitchens, often struggling, often wondering what was next.

Before he became a bestselling author, television host, and one of the most respected storytellers in the world, he was simply a chef trying to make a living.

Then, at age 44, everything changed.

His book Kitchen Confidential became a phenomenon and launched a second act that nobody could have predicted.

Imagine if he had talked himself out of writing it.

Imagine if he thought it was too late.

Imagine if he never took the chance.

The world would have missed out on one of its greatest voices.

And that’s a lesson worth remembering.

Just because something hasn’t happened yet doesn’t mean it never will.

Curiosity Is Greater Than Fear

One of Bourdain’s most famous quotes was:

“Travel isn’t always pretty. It isn’t always comfortable. Sometimes it hurts. It even breaks your heart. But that’s okay.”

I think that quote applies to life just as much as travel.

Life isn’t always comfortable.

Building a business isn’t comfortable.

Changing careers isn’t comfortable.

Starting over certainly isn’t comfortable.

But growth rarely happens inside our comfort zone.

The most meaningful things in my life have happened because I was willing to get uncomfortable.

Not because I knew exactly what would happen.

But because I was curious enough to find out.

Bourdain approached the world with curiosity.

He sat down with strangers.

He tried unfamiliar foods.

He visited places most tourists would never go.

He listened.

He learned.

He stayed open.

What if we approached our own lives the same way?

What if instead of focusing on what could go wrong, we focused on what we might discover?

Progress Isn’t Always Visible

One of the hardest things about pursuing a dream is that progress often happens quietly.

You put in the work.

You show up.

You keep creating.

And sometimes it feels like nothing is happening.

I’ve felt that way more times than I can count.

But then I look back and realize something important:

The growth was happening all along.

The connections.

The skills.

The experience.

The confidence.

The opportunities.

They were all building beneath the surface.

Much like a garden in spring.

The seeds don’t bloom overnight.

But they’re growing.

Even when you can’t see it.

That’s why I think summer is such a beautiful reminder to keep going.

Everything around us is proof that growth takes time.

A Bowl of Soup and a Fresh Start

Whenever the seasons change, I find myself drawn back to simple recipes.

Food has always been my way of slowing down and reconnecting with myself.

This Spring Minestrone Soup is exactly that.

Fresh peas.

Tender zucchini.

Green beans.

Herbs from the garden.

Bright lemon.

A little Parmesan.

Simple ingredients that come together to create something nourishing and comforting.

And honestly?

It feels like a metaphor for life.

A handful of small things can become something beautiful when given enough time.

The same is true for dreams.

Spring Vegetable Soup

Serving Size:

Time:

45 mins

Difficulty:

intermediate

2 small carrots, diced
2 celery stalks, diced
1 yellow onion, chopped
2 small zucchini, diced
1 small butternut squash, diced
1 bunch escarole, chopped
½ cup peas, frozen
1 tablespoon basil leaves, chopped
1 tablespoon parsley, chopped ¼ cup Parmigiano Reggiano, grated
6 tablespoons extra virgin olive oil, plus extra for bread and for drizzling on soup
4 quarts chicken stock
1 small ciabatta bread
Sea salt to taste
Pepper to taste

Directions

Sauté carrots, celery and onions in a large stock pot over medium heat, for approximately 5 minutes, making sure that you stir the vegetables while they cook
Add chicken stock to the pan. Increase the heat to high, cover the pan, bring to a boil and then reduce the heat to medium-low. Cook for 10-15 minutes.
Slice bread into 1” thick slices. Brush slices with the additional olive oil on both sides and place in a sauté pan over low heat. Turn bread slices once and cook until they are golden brown. Place bread in a tray and lightly sprinkle with sea salt. Set aside.
Add butternut squash to the stockpot and cook for 3 minutes.
Add zucchini and peas to the stockpot and cook for 3 more minutes.
Add escarole, basil, parsley, salt and pepper and cook for 4 additional minutes.
Remove two ladles of soup from the stockpot and puree in a blender, then return the pureed soup to the pot (the puree will thicken the soup). Stir and cook for 1 minute, then turn off the heat.
Add some grated cheese into the soup and stir. Ladle soup in individual bowls, drizzle oil and sprinkle additional cheese.

The same is true for healing.

The same is true for starting over.

Serve it on a warm June evening and make a toast to whatever new chapter you’re stepping into.

So Here’s Your Reminder

If you’ve been waiting for a sign to start something…

This is it.

Apply for the job. Launch the business. Write the article.

Start the podcast. Take the trip. Learn the skill.

Make the call. Send the email. Try.

Dreams take time.

Because as Anthony Bourdain reminded us:

“Your body is not a temple. It’s an amusement park. Enjoy the ride.”

Life is messy.

The path rarely unfolds exactly as planned.

But the alternative—never trying at all—is far worse.

Summer is here.

A new season is beginning.

And maybe your next chapter is waiting on the other side of one brave decision.

Here’s to fresh starts.

Here’s to curiosity.

Here’s to hope.

And here’s to failing gloriously.

Because sometimes that’s exactly how the best stories begin.

—

With gratitude,

Kristen

Continue the Journey

📖 Read the full companion essay on Substack

Subscribe for weekly stories about food, creativity, travel, mindset, entrepreneurship, and living a more artful life.

🎙️ Stay tuned for the companion podcast episode – coming soon

The Artful Gourmet Podcast is available on:

• Spotify
• Apple Podcasts
• Amazon Music
• iHeartRadio
• SoundCloud

Subscribe, leave a review, and share this episode with someone who might need a little encouragement today.

Because sometimes the biggest adventure starts with simply saying yes.

“The greatest risk isn’t failure. It’s never beginning.”

More recipes you might enjoy:

Gutsch’s Linguine & Clams

Rochester-Style Chicken French

Sweet & Spicy Shrimp Noodle Salad (Keto/Low carb)

Sign up for our Substack newsletter

Tune in to the Artful Gourmet Podcast

Subscribe to our YouTube channel

June 11, 2026

Gutsch’s Famous Linguine & Clams Recipe | Easy Garlic Butter Seafood Pasta

This buttery garlic clam pasta recipe has been a family favorite for more than 35 years—and it’s still one of the best seafood pasta dishes you’ll ever make.

Summer always puts seafood on my mind.

Maybe it’s the warm weather, the longer evenings, or memories of family dinners back home in Rochester, New York. Whatever it is, there’s something about a big bowl of seafood pasta paired with a crisp glass of white wine that feels like summer itself.

One of my favorite recipes is this classic Linguine & Clams recipe from Bill Gutsch, a beloved Rochester, NY news anchor whose recipe became famous after it won a local city-woe recipe contest an appeared in the Democrat & Chronicle food section decades ago.

Long before recipes went viral on social media, great dishes spread the old-fashioned way—from newspaper clippings to recipe boxes, from neighbors to friends, and eventually to family dinner tables like ours.

My mom clipped the recipe years ago and it quickly became a family favorite. She would make it for special occasions, summer dinners, or Friday nights when everyone gathered around the table with a green salad, garlic bread, and a bottle of wine.

To this day, every time I make it, I’m transported right back to those evenings.

Why This Linguine & Clams Recipe Works

Let’s talk about the flavor combination.

Bacon.

Butter.

Garlic.

Clams.

Fresh parsley.

Black olives.

Pasta.

Need I say more?

The salty bacon and briny clams create an incredible depth of flavor, while the butter and garlic bring everything together into a silky, savory sauce that coats every strand of linguine.

Is it diet food?

Absolutely not.

Is it worth every bite?

Absolutely yes.

Sometimes it’s okay to indulge a little.

In a world obsessed with counting calories and cutting carbs, recipes like this remind us that food is meant to be enjoyed. There’s something comforting about old-school recipes that don’t apologize for being rich, satisfying, and delicious.

As I’ve gotten older, I’ve come to appreciate these recipes even more. They’re not just meals—they’re memories. I remember my Mom and Dad making this dish on a Summer Friday night- windows open, a Frankie Valli record playing in the background, a Gin and Tonic or glass of wine in hand, just enjoying the perfect setting of a family dinner together around our kitchen table in the mid-80s.

The Perfect Summer Seafood Dinner

This easy linguine and clams recipe comes together in about 30 minutes, making it perfect for:

Summer entertaining
Date nights at home
Beach house dinners
Family gatherings
Casual weekend meals

Serve it with:

Crusty Italian bread
A simple green salad
Sauvignon Blanc
Pinot Grigio
Finger Lakes Riesling
Vermentino

The bright acidity of these wines balances the richness of the butter while enhancing the sweet, briny flavor of the clams.

10 minutes

Gutsch’s Famous Linguine & Clams Recipe
Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2-4 servings

Ingredients

4-5 slices bacon, cut into ¼-inch strips
1/8 cup sliced green onions
1 garlic clove, minced
3 tablespoons butter
1 (6.5-ounce) can chopped clams or baby whole clams
¼ cup sliced black olives
1/8 cup fresh parsley, chopped
Freshly ground black pepper
6 ounces linguine pasta

Optional

¼ cup dry white wine
Extra parsley for garnish
Freshly grated Parmesan cheese

Instructions

Cook bacon in a large skillet until crisp. Remove and set aside, reserving about 1/8 cup bacon drippings in the pan.
Add green onions and garlic to the skillet and sauté until tender but not browned.
Stir in butter and allow it to melt completely.
Drain clams, reserving the clam juice.
Add clams, bacon, black olives, parsley, and black pepper.
Pour in half of the reserved clam juice and, if desired, add the white wine. Simmer gently for 2-3 minutes.
Meanwhile, cook linguine according to package directions until al dente. Drain.
Add cooked linguine directly to the skillet and toss until evenly coated.
Transfer to a serving bowl and garnish with additional parsley and black pepper.
Serve immediately with crusty bread and a chilled glass of white wine.

Recipe Notes

Substitute olive oil for butter for a lighter version.
Fresh littleneck clams may be used instead of canned clams.
Add crushed red pepper flakes for a little heat.
For extra garlic flavor, double the garlic.

The Story Behind the Recipe

The full story behind this Rochester classic—including memories of family dinners, summer evenings, and why recipes like this become part of our lives for generations—is featured in my latest Substack essay.

If you enjoy food stories, nostalgia, travel, wine, and recipes inspired by memorable moments, I’d love to have you join me there.

👉 Read the full Substack essay here:
https://open.substack.com/pub/artfulgourmet/p/the-butter-garlic-and-clam-therapy?r=6fy3xt&utm_medium=ios

And while you’re there, subscribe to The Artful Gourmet newsletter for weekly recipes, food stories, travel inspiration, wine pairings, The Artful Gourmet Podcast, and behind-the-scenes content.

Final Bite

Some recipes don’t just feed us.

They transport us.

This Linguine & Clams recipe has been doing exactly that for my family for more than three decades.

A little butter.

A little garlic.

A little nostalgia.

And one very good reason to pour another glass of wine.

Salut!

— Kristen
The Artful Gourmet

More Groovy Eats retro recipes you might enjoy:

Amazing Macaroni and Cheese

A Recipe in Memory of Dad: Beef Stroganoff Casserole

Straw & Hay Pasta with Pancetta, Peas and Cream

Subscribe to Groovy Eats cooking show on YouTube 📺

Listen to Groovy Eats episodes on The Artful Gourmet Podcast 🎙️

#LinguineAndClams #LinguineAndClamsRecipe #SeafoodPasta #SeafoodRecipes #GarlicButterPasta #ClamPasta #ItalianFood #ItalianRecipes #PastaRecipes #SummerRecipes #ComfortFood #FamilyRecipes #FoodStories #FoodNostalgia #HomeCooking #EasyDinnerRecipes #WeeknightDinner #SeafoodDinner #WinePairing #FoodAndWine #RochesterNY #NewYorkFood #TheArtfulGourmet #SummerEntertaining #ItalianAmericanFood

April 16, 2026April 16, 2026

Straw & Hay Pasta with Pancetta, Spring Peas & Cream

A simple Italian classic that turns weeknight cooking into a little spring celebration

“Spring is nature’s way of saying, ‘Let’s party.’” — Robin Williams

There’s something about spring that just makes you want to cook again.

The light changes, the air softens, and suddenly the kitchen feels less like a chore and more like a place you actually want to be. Markets start filling up with bright greens, and you find yourself grabbing armfuls of anything fresh and in season without even thinking twice.

That’s exactly where this dish comes in.

Straw and Hay Pasta—or Paglia e Fieno—is one of those effortlessly beautiful Italian recipes that looks impressive but couldn’t be simpler to make. It’s named for the mix of golden egg pasta and green spinach pasta, tossed together like ribbons of sun and grass. Add a silky cream sauce, sweet peas, and crispy pancetta, and you’ve got something that feels special… without trying too hard.

The Best Part? It Tastes Like Spring

This dish isn’t just pretty—it’s all about what’s in season.

Sweet peas are the real star here. They bring that fresh, slightly grassy sweetness that only shows up this time of year. Frozen peas work perfectly (honestly, they’re a weeknight lifesaver), but if you spot fresh English peas at the market, grab them. They’re worth it.

Scallions add a soft, delicate onion flavor that melts right into the sauce, and

Pancetta brings that salty, crispy bite that balances everything out. It’s creamy, fresh, savory, and just a little indulgent—in the best way.

Make It Your Own (Easy Spring Swaps)

This is one of those recipes that plays well with whatever you have on hand:

Asparagus – sliced thin and sautéed for a little bite
Leeks – soft, buttery, and slightly sweet
Sugar snap peas – for crunch and freshness
Fava beans – if you want to elevate it a bit
Prosciutto or bacon – both work beautifully in place of pancetta
Think of this as your base—and then make it yours depending on what looks good at the market.

What to Drink With It 🍷

A cream-kissed pasta with salty pancetta and sweet spring peas calls for wines that are bright and structured enough to cut the richness without overwhelming the dish’s delicate character.

Pinot Grigio – clean, citrusy, classic pairing
Vermentino – a little more interesting, slightly herbal and bright

Both cut through the richness and keep everything feeling light and balanced.

Why This Is Perfect for a Weeknight

This is a true 30-minute pasta—no shortcuts, no compromises.

You build a quick sauce, cook the pasta, toss everything together, and finish with plenty of Parmigiano-Reggiano and fresh herbs. That’s it.

It’s simple, comforting, and exactly the kind of dish that reminds you why Italian cooking never goes out of style.

Straw + Hay Pasta with Pancetta, Spring Peas & Cream

Cuisine: Italian | Serves: 4 | Total Time: 30 minutes

Ingredients

Kosher salt and freshly cracked black pepper
4 scallions, trimmed and sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 cup baby peas (fresh or frozen)
4 oz pancetta, diced
⅔ cup chicken broth
½ cup heavy cream or half-and-half
½ lb egg pasta (fettuccine or linguine)
½ lb spinach pasta
½ cup freshly grated Parmigiano-Reggiano
Fresh parsley, chopped

Instructions

Bring a large pot of salted water to a boil.
Heat olive oil in a saucepan. Add scallions and cook 1–2 minutes.
Stir in peas and cook another 2–3 minutes.
Add pancetta and cook until crisp and golden.
Pour in broth, simmer until reduced slightly, then add cream. Cook until silky.
Cook pasta until al dente, then transfer directly into the sauce.
Toss everything together over high heat until glossy.
Finish with Parmesan, black pepper, and parsley. Serve immediately.

Final Thoughts

This is the kind of dish that feels like a reset after winter—light, fresh, and just a little indulgent. Perfect for a casual dinner, but pretty enough to serve to friends with a chilled bottle of wine and a good playlist in the background.

Simple, seasonal, and seriously satisfying—this is spring on a plate. 🌿🍝

Keep Exploring

If you loved this recipe, there’s more where that came from:

👉 Read the full, more personal essay on Substack (deeper storytelling + behind-the-scenes inspiration)
🎙️ Listen to The Artful Gourmet Podcast for conversations, stories, and creative inspiration
📺 Watch on YouTube (@theartfulgourmet) for recipes, Groovy Eats, and behind-the-scenes cooking content
📸 Follow along on social media @artfulgourmet for daily inspiration, food styling, and new recipes

March 17, 2026March 17, 2026

The Coziest Irish Stout Beef Stew (Slow-Braised with Guinness)

Irish Stout Beef Stew

Rich, slow-braised beef stew simmered with Guinness, carrots, potatoes, and savory spices. The ultimate cozy comfort food for chilly nights.

Jump to Recipe

March can be a funny month. Technically it’s spring… but outside it still feels like winter decided to overstay its welcome. Grey skies, chilly mornings, and just enough drizzle to make you want to stay indoors with the heater on.

Honestly? I don’t hate it.

There’s something quietly luxurious about a day when the only agenda is cooking something slow, cozy, and soul-warming while a movie plays in the background and the kitchen fills with the smell of something simmering on the stove.

One November several years ago for my birthday, my mom gifted me a gorgeous Wolfgang Puck cast-iron enamel braising pan, and I had been waiting for the perfect excuse to christen it with a big, bubbling pot of comfort food when I first made it. But since it’s St. Patrick’s Day today – I’m bringing this fav recipe back!

Irish Stout Beef Stew

Enter: Irish Stout Beef Stew.

Deep, rich, hearty, and exactly the kind of thing that makes a gloomy day feel like a warm hug.

I started with chunky cubes of beef chuck, browned until golden and caramelized.

Beef Stew Braising Base

Then came the aromatics—sweet onions and garlic sizzling in the pan—followed by carrots, potatoes, tomatoes, and a jar of Williams-Sonoma Beef Stew Braising Sauce, which brings a delicious blend of spices like cumin, paprika, curry, roasted red peppers, and chiles.

And of course… the magic ingredient.

Guinness Irish Stout

A bottle of dark Irish stout beer.
Guinness is my favorite here—it adds a deep, malty richness that transforms a simple stew into something truly special.

Beef Stew Simmering

Everything goes into the pot, slides into the oven, and after a few hours of slow braising the result is exactly what winter cooking should be:

A big pot of savory, hearty, melt-in-your-mouth goodness.

Serve it with thick slices of rye bread or Irish brown bread, plenty of butter (Kerrygold, always), and maybe another glass of stout.

Because if you’re going to stay in…
you might as well stay in well.

Irish Stout Beef Stew

theartfulgourmet

The Coziest Irish Stout Beef Stew (Slow-Braised with Guinness)

Rich Irish stout beef stew braised with Guinness, carrots, and potatoes. A cozy winter comfort food recipe perfect with rye bread or Irish brown bread.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 2 15

Total Time 2 45

Servings: 8

Course: Main Course

Cuisine: Irish

Calories: 420

Ingredients Equipment Method Notes

Ingredients

1 cup seasoned pan-searing flour (Wegmans or Wondra)
4 tbsp canola oil, divided
2 lbs boneless chuck beef, cut into 1-inch cubes
1 1/2 large onions, sliced
2 tbsp minced garlic (3–4 cloves)
1 tbsp Worchestershire sauce
1 bottle Irish stout beer (such as Guinness)
1 (8.5 oz) jar Williams-Sonoma Beef Stew Braising Sauce
1 (14 oz) can low-sodium beef broth
4 Roma tomatoes, finely chopped in a food processor
2 cups baby carrots or large carrot chunks
6 Yukon Gold potatoes, quartered into chunks
1 pkg frozen baby peas
1/4 cup starch or roux thickener mixed with water (optional)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Rye bread or Irish brown bread, for serving

Equipment

1 Dutch Oven

Method

Preheat oven to 350°F. Heat 2 tablespoons canola oil over medium-high heat in a large cast-iron enamel braising pan or Dutch oven.
Dredge the beef cubes in seasoned pan-searing flour. Brown in the hot oil for about 5 minutes, turning to brown all sides. Remove with a slotted spoon and set aside.
Add sliced onions to the pan with the remaining 2 tablespoons oil and sauté about 5 minutes, until softened. Add minced garlic and cook 1 minute more.
Add Worchestershire sauce and the Irish stout beer, stirring and scraping the pan to release the browned bits. Add the beef broth and simmer for a few minutes.
Return the beef to the pot. Add chopped tomatoes, carrots, potatoes, the Beef Stew Braising Sauce, and salt and pepper to taste. Bring to a boil.
Cover and transfer the pot to the oven. Braise for 1 hour.
Remove the pot from the oven, stir, and reduce oven temperature to 300°F.
If the stew needs thickening, stir in the starch or roux slurry until desired consistency is reached. (You can also mash a few potatoes to naturally thicken the stew.)
Return the pot to the oven and braise 30 minutes to 1 hour longer.
Add the baby peas during the last 5 minutes of cooking.
Remove from oven and let the stew rest 15–20 minutes on the stovetop to thicken slightly before serving.
Serve with rye bread or Irish brown bread, plenty of Irish butter (Kerrygold is my favorite), and a glass of Guinness or your favorite dark beer.

Notes

This rich Irish stout beef stew is the ultimate cozy comfort food. Tender beef chuck slowly braised with Guinness, carrots, potatoes, and savory spices in a Dutch oven until melt-in-your-mouth delicious.

Perfect for chilly nights, St. Patrick’s Day dinners, or anytime you crave a hearty homemade stew.

✔ Easy slow braise method
✔ Deep flavor from Irish stout beer
✔ Classic comfort food recipe

Recipe Tips

• Use chuck roast for the most tender stew meat.
• Guinness stout adds deep flavor but any dark stout works well.
• Mash a few potatoes into the broth for a naturally thicker stew.

Storage & Reheating

Refrigerator: Store in an airtight container up to 4 days.
Freezer: Freeze up to 3 months.
Reheat: Warm gently on the stovetop with a splash of broth.

Nutrition (Approximate)

Calories: ~420 per serving
Protein: 32g
Carbohydrates: 28g
Fat: 18g

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