Join social media sensation Chef Abby Cheshire on a culinary adventure on the high seas, in this internationally inspired, travel-infused cookbook with over 100 recipes from fourteen incredible locations around the world. No matter your location or kitchen setup, you can create delicious global cuisine right in your home with Passport to Flavor.

Yacht chef Abby welcomes you into her galley, sharing the international dishes that have delighted her passengers and guests for years—with menus imbued with regional flavour and fresh, local ingredients—from the Mediterranean to the Caribbean, from Asia to Europe and beyond.

Grab your passport (and spatula!) and get on board for this worldwide tour of flavour, which includes:

• A full day’s menu, including breakfast, lunch, appetizer, cocktail, soup/salad, dinner, and dessert from fourteen different port cities around the world (locations like Puerto Vallarta, Mexico; Cinque Terre, Italy; Mykonos, Greece; Mumbai, India; Phuket, Thailand; and Prince Edward Island, Canada)
• Inspiring food and travel photography
• Tips for cooking in small spaces and in minimally stocked kitchens, and how to shop for fresh ingredients in your local markets
• Your go-to “galley” or pantry list for internationally inspired meals

Some of the delicious recipes that await you on this voyage include:

• Barbecue Short Rib Vermicelli (Ha Long Bay, Vietnam)
• Guinness Beef Stew (Dingle, Ireland)
• Calypso Cracked Lobster (Great Exuma, Bahamas)
• Beef Bulgogi (Seoul, South Korea)
• Schnitzel Sliders (Keil, Germany)
• Crab Cake Eggs Benedict (Charleston, South Carolina)
• Seared Duck Breast with Poppy Seed Salad (Nice, France)
• Lomi Lomi Salmon (Na’Pali Coast, Hawaii)

Whether you’re a regular jet-setter or an armchair traveler, you can experience gourmet-level international cuisine and embark on a culinary adventure in Passport to Flavor.

Guinness Beef Stew excerpted from Passport to Flavor Copyright @ 2025 Abigail C. Cheshire is available at Amazon.com, Amazon.co.uk and Indigo.ca. 

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Guinness Beef Stew

What brewing company makes the highest-fiber beer? Who can make this stew the fastest? Where can we find the biggest tomato? The highest, the fastest, the biggest—competing for the superlative is always fun, especially in an Irish pub. But did you know that Guinness beer is actually connected to The Guinness Book of Records? Recording such superlatives became a real thing when heated disputes in Irish pubs needed cooling down.

TOTAL TRIP: 3 hours, 30 minutes

CRUISING TIME: 30 minutes

IDLE TIME: 3 hours

SERVES: 4

PROVISIONS

6 strips uncooked bacon, chopped

2 pounds beef chuck roast, 1-inch cubes

1⅓ cup all-purpose flour

1 teaspoon kosher salt, for chuck roast cubes

2 tablespoons salted butter (¼ stick)

1 tablespoon garlic (4 cloves), minced

1 cup shallots (4 medium), small diced

2 cups celery (4 large stalks), medium diced

2 cups carrots (4 small), medium diced

1½ teaspoon kosher salt, for vegetables

4 teaspoons tomato paste

4 cups beef stock

2 cups Guinness beer

2 bay leaves

3 russet potatoes, peeled, medium diced

¼ cup flat-leaf parsley, chopped, for garnish

DIRECTIONS

1. Preheat the oven to 315°F.
2. In an unheated large oven-safe skillet, add the chopped bacon. Turn the burner to medium heat to render the bacon, stirring occasionally with tongs, approximately 8 minutes.
3. Once the bacon is crispy, turn off the heat and use a slotted spoon to transfer the bacon to a medium mixing bowl. Leave the bacon fat in the skillet for a later step.
4. Meanwhile, in a large mixing bowl, add the chuck roast cubes, flour, and salt. Using your hands, evenly coat the meat with the flour and salt.
5. Increase the skillet temperature to medium-high heat.
   Sear the beef in 2 batches. Use tongs to turn the beef so all sides are browned, for a total of approximately 8 minutes per batch.
6. Remove the cooked meat from the pan. Add it to the mixing bowl with the bacon.
7. In the hot skillet, sauté the butter, garlic, shallots, celery, carrots, and salt, stirring occasionally until the shallots are translucent, approximately 5 minutes.
8. To the skillet, still over medium-high heat, add the tomato paste and stir for 2 minutes.
9. Add in the beef stock, Guinness, and bay leaves. Return the bacon and beef to the skillet to complete the stew mixture. Remove from heat.
10. Cover the skillet with an oven-safe lid or aluminum foil. Bake the stew in the oven for 2½ hours. Then add potatoes and continue baking for another 30 minutes, until the meat and potatoes are tender. Remove from the oven and garnish with the parsley. Serve with bread.

Throttle Control: Adjust the amounts of tomato paste (acidic) and garlic/shallots(flavor) based on taste preferences. Adjust the amount of flour to create the desired thickness of the stew.

Alternate Course: Instead of the bacon, use 3 tablespoons of butter or oil.

Rogue Wave: Be aware that of the bacon, use 3 table- “low and slow” is key. If the spoons of butter or oil. meat is not tender, stewing must continue until the meat breaks down.

Recipe published with permission from Harper Celebrate.