A modern twist on a traditional St. Patrick’s Beef and Guinness Stew is loved by both stout lovers and haters! Nothing beats this stew simmering away in a dutch oven on a cold and blustery night!
St. Patricks Beef and Guinness Stew is the perfect way to celebrate!!! Happy St. Patrick’s Day – that one day a year when “everyone” is Irish and has an excuse to drink green beer and act silly. Today the web will be filled with all things Irish – and being half Irish, I couldn’t let the day go without a brief nod to my heritage.
Growing up, we’d have a “ceilithe” (which basically means party in gaelic) which was generally hosted by my uncle – the second oldest in the clan and the one with the most children, nine – which pretty much make a party all by themselves! The Clancy Brothers and the Chieftains would be playing on the stereo and the table would be laden with enough food for a small army – we’d eat and drink, laugh and joke and soon the The Clancy Brothers and the Chieftains would be replaced by my cousins singing a medley of irish tunes ending with the traditional “Danny Boy”.
I won’t be joining the family this year, but that doesn’t mean the holiday won’t be observed! I’ll be making this St. Patrick’s Beef and Guinness Stew. I’ve been making a version of this for a few years and think I have finally gotten it right with the addition of a little dijon mustard and worcestershire sauce – and unlike many irish stews, this Beef and Guinness Stew doesn’t have any potatoes in it – instead I ladle it over simple boiled potatoes or serve it with a side of Guinness Bread or Irish Brown Bread.
With of course some good guinness to go along with it… and maybe just a wee nip of Irish Whisky!
And lastly, one of my favorite Irish Blessings:
May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life’s passing seasons
bring the best to you and yours!
“Beannachtai na Feile Padraig dhuit!”
St. Patrick's Beef and Guinness StewPrint Pin Rate Add to Collection Go to Collections
- 2 Tablespoons canola oil
- 2 lbs. lean beef stew meat cut into 2 inch cubes
- 2 onions peeled and sliced
- ¼ cup all purpose flour
- 5 carrots peeled and sliced ¾ inch thick
- 5 stalks of celery sliced ¾ inch thick
- 2 quarts beef stock
- 1 cup Guinness stout
- 2 Tablespoons tomato paste
- 2 Tablespoons dijon mustard
- 1 ½ Tablespoons worcestershire sauce
- 2 teaspoons dried thyme
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- salt to taste
- In a large dutch oven, heat the oil over medium high heat. Blot the meat dry with a paper towel. When the oil is shimmering, add the beef. Cook the beef until the beef can easily be removed from the dutch oven - about 5 minutes. Turn the cubes until they are browned on both sides and remove to a sheet pan. Reduce the heat to medium and add the sliced onions, carrots and celery to the dutch oven. Cook for about 5 minutes until the onions are soft but not browned. Add the tomato paste and cook until the tomato paste is no longer red but a mahogany color - about 3 minutes. Sprinkle the flour over the mixture and stir until the flour is incorporated - about 3 minutes. Add the guinness, the beef stock, dijon mustard, worcestershire, thyme and both peppers and stir to combine. Cover and cook over medium heat for 2 - 2/12 hours or until the beef is fork tender. Taste and adjust seasonings.