This St. Patrick's Day, we're stewing up some magic with this Stout & Coffee Stew! Inspired by classic Irish pub fare, this hearty recipe is so good it will make your tastebuds do a little jig.

Ingredients

2 TBSP Olive Oil
2 Medium Onions, Diced
2 Stalks Celery, Diced
2 Large Carrots, Diced
1 LB Stewing Beef
2 TBSP Flour
2 TBSP Tomato Paste
2 Cloves Garlic, Minced
2 Sprigs Rosemary
5 Sprigs Thyme
1 Cup Howling Wolf Coffee
1 355mL-Can Stout - Collective Arts Emerald Isle NA Stout
1-2 Cups Water
1 Cup Mushrooms, Quartered
2 Cups Mini Potatoes
Salt and Pepper

Recipe:

1. Prep your ingredients by dicing your onions, celery and carrots, quartering your mushrooms and mincing your garlic.

2. Heat olive oil in a large pot or Dutch oven over medium-high heat until hot, about 2 minutes. Add onions, celery, and carrots—season with salt and pepper. Cook for 5 minutes, stirring frequently to avoid burning. 

3. Salt the stewing beef, then place it in the pot to cook with the vegetables. Cook for 5 minutes over medium-high heat, stirring frequently to avoid burning. 

4. Sprinkle in the flour and cook for 1 to 2 minutes. Stir vigorously to avoid burning, and coat the meat and vegetables.

5. Add the tomato paste and cook for 1 to 2 minutes. Stir vigorously to avoid burning.

6. Deglaze the pot with 1 cup of freshly brewed Howling Wolf coffee. Add in your favourite dark stout, we used the Collective Arts Emerald Isle NA Stout, and top with water to cover the meat and vegetables. Bring to a simmer and cook for 45 minutes.

7. Add in the mushrooms and potatoes and cook for another 1.5 to 2 hours.