You’re in luck for dinner this St. Patrick’s Day. Embrace this festive holiday with an Irish-themed feast. Simmered to perfection with carrots, thyme and onions and served over creamy mashed potatoes, this yummy beef stew will surely become a classic in your family meal repertoire year round. Use an Irish stout beer for the simmering liquid, or you can easily substitute beef broth. Make the meal extra festive with some Irish soda bread or a green-themed dessert. Cheers!
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Guiness Beef Stew
2 T. oil
2 lg. onions
3 lb. stew beef
1/4 c. flour
4 lg. carrots
1 c. guinness
2 c. beef stock
1 bay leaf
4 lg. potatoes, quartered
Peel the onions, cut them in half, and then slice. Wash the carrots, cut into large chunks. Cut the beef into bite-sized cubes
Heat oil in a large saucepan, fry onions just until softened; don’t let them brown
On a plate, season the flour with salt and pepper, then roll the beef cubes in the flour to coat (this is called “dredging”), then add to the onions and brown the sides of the cubes – this develops the flavor of the meat
Add the carrots, and potatoes, then the Guinness and the stock and bring to a simmer. Add the bay leaf, and then turn all into a large enough casserole dish and cook in the oven at 325 degrees until everything is tender — about two hours. Or, you can let it simmer on top the stove in the saucepan.
Definitely serve with a mashed potato to soak up the gravy.
Optional: When the stew is done, remove from oven, cover with a rolled-out sheet of puff pastry, and return to oven for about 25 minutes or until pastry is risen and golden.
“This recipe reminds me of this pub in Killarney that me and my husband dined in. Can’t wait to go back to Ireland, this recipes reminds me of this beautiful country I truly love.”
Cari Blowers, Green Island, NY (Pop. 2,456)