St. Patrick’s Day Recipes
Ingredients
▢ 2 tablespoon olive oil
▢ 2 pounds chuck roast - at room temperature and cut into 1-inch cubes
▢ 6 slices bacon - chopped
▢ 3 ribs celery - cut into 1-inch pieces
▢ 3 large carrots - peeled and chopped into 1-inch pieces
▢ 1 large white or yellow onion - diced
▢ 2 tablespoon tomato paste
▢ 2 cloves garlic - minced
▢ ½ teaspoon ground black pepper
▢ ½ teaspoon salt
▢ 2 sprigs fresh thyme
▢ 2 bay leaves
▢ 4 cups beef broth - divided
▢ 1½ pounds yellow potatoes or Yukon gold potatoes - cut into 1-inch pieces
▢ 1 (18-ounce) can Extra Stout Guinness Beer
▢ 2 tablespoon cornstarch
Instructions
Add the olive oil to a large pot or Dutch oven and set it over medium-high heat. Sear the stew meat (all at once or in batches) until browned on each side. This will take approximately 8-10 minutes. Use a large slotted spoon to remove the beef to a clean plate and set aside. Save the leftover cooking juices in a small bowl or mug, as we'll be adding them back to the stew later on.
In the same pot or Dutch oven, cook the bacon over medium heat until cooked and crispy around the edges. Strain it from the grease and set it aside, leaving as much of the grease in the pan as possible.
Set the pot back over medium heat and add the chopped celery, carrots, and onion. Cook until the onions have softened, about 5 minutes or so.
Once soft, add the tomato paste, minced garlic, black pepper, and salt. Mix well to coat the vegetables in the tomato paste and cook, stirring often, for approximately 3 minutes. Add the fresh thyme and bay leaves.
Add the beef broth (reserving ¼ cup for the cornstarch slurry), Guinness beer, reserved cooking liquid, and seared stew meat. Scrape up any brown bits that may have stuck to the bottom of the pot.
Mix well and bring the stew to a low boil then reduce the heat to low, cover, and simmer for 1 hour.
Remove the lid and add the potatoes. Simmer for an additional 30-45 minutes, or until the potatoes are fork-tender.
Meanwhile, combine the cornstarch with the remaining ¼ cup of beef broth until completely combined. Add it to the stew and mix well to combine. Allow the stew to simmer for an additional 2-3 minutes more, or until thickened to your lining.
Finally, add the bacon back to the pot. Season with additional salt and black pepper, to taste. Serve with Irish soda bread and garnish with fresh thyme, if desired.
If you are looking to make your St. Patrick’s Day celebration extra special, preparing a traditional Guinness beef stew is a rewarding experience that fills your home with inviting aromas and offers comforting flavors. What makes this stew stand out is the use of Extra Stout Guinness beer, which not only tenderizes the chuck roast but also imparts a distinctive rich and malty taste that is synonymous with Irish cuisine. From my own cooking journey, I’ve learned a few tips to elevate this dish further. First, let the chuck roast pieces come to room temperature before searing them; this ensures a better caramelized crust that locks in the juices. Don’t rush the browning process—it might take 8 to 10 minutes per batch, but it significantly enhances the stew’s depth of flavor. Also, saving the cooking juices from the beef and adding them back into the pot is a small step that adds complexity. Incorporating the bacon is another key part of this recipe. Cooking it until crispy and leaving the rendered fat in the pot creates a flavorful base for sautéing the celery, carrots, and onions. These vegetables should be cooked until just softened to retain some texture, balancing well with the richly flavored meat and broth. The choice of potatoes can influence the stew's texture. Yukon gold potatoes are especially good because they hold their shape well after simmering but become tender enough to melt in your mouth. Adding them after an hour of simmering prevents them from turning too mushy. A slurry of cornstarch and reserved beef broth thickens the stew, giving it that perfect hearty consistency. Adjust the seasoning with salt and pepper at the end to suit your taste. Serving the stew with traditional Irish soda bread not only makes the meal more authentic but also provides an excellent way to soak up the delicious gravy. Making this dish has always been a rewarding way to celebrate Irish heritage and share warmth with friends and family during the festivities. The combination of Guinness beer, fresh herbs like thyme, bay leaves, and the slow cooking process genuinely brings out comforting flavors that make this stew a St. Patrick’s Day favorite.