Happy Saint Patrick’s Day everyone! Whether or not you are Irish or Irish American, I wish you a wonderful, blessed day filled with much happiness! Today I would like to share this Old Irish Blessing and an Irish Guinness Stew recipe.
An Old Irish Blessing
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!
I rarely make a stew that is beef based instead I lean towards a Minestrone Stew that is tomato based. For St. Patrick’s Day I thought I would try a more traditional stew but with adding Guinness and red wine to improve the flavor. Letting it simmer for a few hours will reduce the broth concentrating the flavors. If the Guinness and red wine is too strong for your taste, you can always add more beef broth. For the red wine, I like a dry Merlot but use whatever you enjoy drinking. Let this slow-cook for a few hours and the meat is fork-tender. I do not care for a fatty meat; however, use whatever cut of meat you prefer. I have seen Irish stew with both lamb and beef based. We do not care for lamb which is why I use beef. But I know a lot of my readers like to have lamb in their Irish Stew. As always, you should make it based upon ingredients you and your family enjoy. I am not a beer drinker but this Irish Guinness Stew is excellent – with the Guinness adding a real nice flavor. Plus the bottle is beautiful with the gold harp that is Ireland’s national symbol since medieval times!
2 tbsp Olive Oil
1 1/2 pounds Beef Stew Meat, cut into bite size pieces
4 – 6 large Garlic Cloves, minced
*4 cups Beef Stock
*1 cup of Guinness beer
*1 cup of Dry Red Wine
3 tbsp Tomato Paste
1 tbsp Sugar
1 tbsp Dried Thyme
1 tbsp Worcestershire sauce
2 Bay Leaves
1/2 tsp Salt
1/4 tsp Pepper
1 – 2 tbsp KerryGold Pure Irish Butter
3 – 5 cups Russet Potatoes, peeled, cut into bite-sized pieces
1 large Sweet Onion, diced
3 – 4 cups Carrots, cut into bite-sized pieces
2 tbsp chopped Fresh Parsley, optional
Heat olive oil in heavy large pot over medium-high heat. Brown beef stew meat using tongs to turn the pieces over. If you have too much liquid, carefully remove it to ensure the beef will brown. Add garlic and sauté 1 minute.
Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine and bring mixture to boil. Reduce heat to low, cover and simmer 2 hours, stirring occasionally. *Please note you made need to add more liquids. Take into consideration how many cups of vegetables you are adding and whether you want a thicker stew or a soup texture. I used a 4 to 1 ratio of beef stock to both Guinness and red wine. This ensures to preserve the flavors of the Guinness and red wine. I used about 2 1/2 cups for both the potatoes and carrots. My stew was thicker and more meat based than vegetable.
While the meat and stock is simmering, melt the butter in a large frying pan over medium heat. Add potatoes, onions, and carrots. Remember the potatoes will reduce to about half in size so be sure to double the volume. I cooked the vegetables for about 45-minutes until they were tender and started to turn brown. Do not cover otherwise the vegetables will steam instead of browning.
Add browned vegetables to the stew and let it simmer for about 30-minutes. Add salt and pepper to taste. This is a great stew to make ahead of time since the flavors blend over night. However we thought it was excellent the first night.
For other Irish recipes…
Irish Tea Scones and my favorite Irish author Maeve Binchy
Chocolate Mint St Patty’s Day Cookies
Irish Shamrock Chewy Cut-out Cookies
St. Patrick’s Day Potato Soup
Irish Potato Cake
30-Minute or Less Pistachio Pudding Pie