Have a Hearty St. Patty’s Day with this Irish Beef Stew Recipe
If you’re looking for something other than the usual corned beef and cabbage for St. Patrick’s Day look no further. This beef stew combines all the usual suspects, including potatoes, carrots, cabbage and of course—Guinness.
Besides, it’s ready in just over an hour and a half, or if you like, about 2.5 glasses of Guinness. And that doesn’t include the pint in the stew.
Make it your own by adding turnips or parsnips and try using a variety of herbs – rosemary for that rich woodsy flavor or sage for a more earthy tone.
Want to make it gourmet? Substitute lamb for beef and top with thinly julienned Savoy cabbage instead of the green cabbage.
- 3 Tbsp coconut oil or other high heat oil
- 1 1/4 pounds stew beef, cut into 1-inch pieces
- 1 onion, chopped
- 6 large garlic cloves, minced
- 1 pint Guinness (and 2 more for the cook!)
- 6 cups beef stock or low sodium chicken stock
- 2 Tbsps tomato paste
- 1 Tbsp sugar
- 1 Tbsp dried thyme
- 1 Tbsp Worcestershire sauce
- 2 bay leaves
- 2 Tbsps (1/4 stick) butter
- 2 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 5 cups)
- 2 cups 1/2-inch pieces peeled carrots
- 2 cups cabbage, thinly sliced
- 2 Tbsps chopped fresh parsley
- First, pour yourself a big glass of Guinness, or Beamish, really whatever's handy. Take a sip. There we go.
- Heat oil in heavy large pot over medium-high heat. Add beef and working in two batches, sauté until brown on all sides, about 5 minutes each. Remove beef and set aside. Drink Irish beers.
- Add onions to hot oil and sauté until just translucent, about 3-4 minutes. Add garlic and thyme and sauté 1 minute more. Add back beef and stir in tomato paste and sugar. Sauté until mixture darkens to a deep brown, about 3-4 minutes. Drink some more Guinness, go ahead, you deserve it.
- Deglaze with a pint of Guinness, stock, Worcestershire sauce and add bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to simmer, covered for 1 hour, stirring occasionally. Plenty of time to pour your self another pint I’d say. That first one goes down easy!
Meanwhile, melt butter in another large pot over medium heat. Add potatoes and carrots. Sauté vegetables until golden, about 15 minutes. Add cabbage and sauté until tender-crisp. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 20 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve with... you guessed it, another pint of your favorite Irish brew.
Looking for another St. Patty’s Day recipe? Try our Shepherd’s Pie with celery root, it’s delicious.