St. Patrick’s Day is a popular time to go out for a few drinks and some classic Irish dishes like corned beef and cabbage or Guinness stew. While it’s always fun to “cheers” the holiday with the Irish folk in your community (even if they’re just Irish for the day), you can also make a perfectly festive meal to enjoy at home.
Here are a few recipes to make in your kitchen to celebrate St. Patrick’s Day.
With St. Patrick’s Day falling on a Sunday this year, this is a great dish to cook in the afternoon and then share with friends and family for dinner. Even if you’re not a fan of drinking the popular Irish stout, Guinness adds a wonderful layer of flavor to an otherwise simple dish.
Serve with a big bowl of mashed potatoes, or spoon the stew into crocks and top with potatoes. (Then bake it again just until the potatoes slightly brown on top.) This recipe can also be easily adapted for the slow cooker if you wish to start in the morning and go about your holiday festivities before a nice, warm meal. If you have leftover Guinness, you can of course, drink it with your stew. Or, you could also try the recipe below for Chocolate Stout and Whiskey Cupcakes.
- 3 lbs. lean beef chuck roast, cut into 1” cubes
- Salt and pepper to season
- 2 Tablespoons olive oil
- 3 medium onions, chopped
- 3 large carrots, peeled and cut into ½” pieces
- 1/2 cup red wine
- 1/4 cup flour
- 2 sprigs thyme
- 2 bottles (12-oz. each) Guinness stout
- 1 Tablespoon sugar
Season beef with salt and pepper.
Heat Dutch oven on the stove over high heat and add olive oil.
In batches, sear beef quickly on all sides. Do not overcrowd pan, or it will not brown properly. Set browned meat aside on a plate.
Reduce stove heat to medium high. Preheat oven to 350 degrees.
On the stove, add onions and carrots to the Dutch oven along with red wine (or water) and cover with lid. Cook over medium-high heat for 20 minutes, stirring occasionally.
Drain liquid and set aside.
Add browned beef to the vegetables in the Dutch oven and sprinkle with flour, stirring to cover evenly.
Place Dutch oven in the preheated oven uncovered. Cook for 30 minutes, stirring every 10 minutes to toast flour on beef and vegetables.
Add beer, sugar, thyme and reserved liquid from vegetables and stir to deglaze the Dutch oven.
Cover Dutch oven and cook for 2-1/2 to 3 hours. Remove thyme sprigs. (Leaves will fall off and cook into the stew.)
Serve hot over mashed potatoes or in crocks topped with mashed potatoes and baked again to brown the tops.
Makes 6-8 servings. Leftovers can be frozen and reheated for an easy meal at a later date.