St. Patrick’s Day Dinner has a great recipe for St Patrick’s Day dinner, so I thought I’d share it.


(The inventor of the recipe claims to add more beer to the recipe than suggested…..and serves the dish up with mashed potatoes.)


Beef and Irish Stout Stew  

  Prep Time: 30 Minutes 

Cook Time: 3 Hours Ready In: 3 Hours 30 Minutes 



·                     2 pounds lean beef stew meat ·                     3 tablespoons vegetable oil, divided 

·                     ·                     2 tablespoons all-purpose flour ·                     freshly ground black pepper to taste 

·                     ·                     1 pinch cayenne pepper ·                     2 large onions, chopped 

·                     ·                     1 clove garlic, crushed ·                     2 tablespoons tomato paste 

·                     ·                     1 1/2 cups Irish stout beer (e.g., Guinness) ·                     2 cups chopped carrot 

·                     ·                     1 sprig fresh thyme  ·                     1 tablespoon chopped fresh parsley for garnish 




1.    Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

 2.     Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes. 


PoPour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

What are you serving up with your green beer for St. Patty’s Day?


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