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Savor Hearty Beef and Stout Stew on St. Patrick’s Day

Corned Beef and Cabbage
Corned Beef and Cabbage
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Did you know that St. Patrick’s Day was first a public celebration in 1737 in Boston where there was – and still is – a huge Irish population? In the U.S., there are 34.7 million residents with Irish ancestry - more than seven times the population of Ireland itself. Over this weekend and on Monday, March 17, Irish Americans, Irish immigrants and Irish-wannabes who may claim to have a wee bit of Irish heritage will be celebrating at Irish festivals and St. Patrick’s Day parades.

Happy St. Patrick's Day!
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Traditionally, celebrants will be downing green beer and Guinness Stout and dining on classic Irish fare, the most popular being Corned Beef and Cabbage. Though cabbage has long been an Irish food, corned beef only began to be associated with St. Patrick's Day at the turn of the century. Bacon and Cabbage was the original Irish dish that eventually evolved into corned beef and cabbage.

In addition to Corned Beef and Cabbage, traditional Irish dishes include Irish Soda Bread, Colcannon (potatoes, cabbage and wild garlic), Irish Brown Bread, Champ (mashed potatoes with chopped scallions), Shepherd’s Pie and Boxty, a type of potato pancake.

If corned beef and cabbage doesn’t tempt your taste buds, try Hearty Beef and Stout Stew for a delicious alternative, perfect to warm your body as winter’s wrath continues to blast us with frigid weather.

Hearty Beef and Stout Stew

  • 12 oz. cubed beef chuck
  • ¼ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 5 tsp. olive oil
  • 2 cups chopped onion
  • 1 ½ cups baby carrots, halved on the diagonal
  • 6 oz. cremini or baby bella mushrooms
  • 1 ½ cups thinly sliced green and red peppers
  • 3 sprigs fresh thyme
  • 2 cups Lacinato kale, stems removed
  • 1 Tbsp. tomato paste
  • 2 tsp. minced garlic
  • ¾-1 cup Guinness Extra Stout
  • 1 ½ cups unsalted beef stock
  • 1 Tbsp. flour
  • 1 ½ low-sodium soy or teriyaki sauce


  1. Sprinkle beef cubes with salt and pepper.
  2. Heat a large iron skillet over medium-high heat.
  3. Add 1 Tbsp. olive oil to skillet, swirl to cover bottom.
  4. Add beef, cook for about 3 minutes turning to brown on all sides. Remove beef and keep warm.
  5. Add remaining 2 tsp. olive oil, onion, carrots, mushrooms, peppers and thyme sprigs. Sauté for about 4 minutes until vegetables have started to brown – do not overcook.
  6. Add tomato paste and garlic; sauté 1 minute.
  7. Add stout scraping skillet to loosen browned bits.
  8. Combine beef stock and flour in small bowl – whisk until smooth.
  9. Add stock to skillet, cover and simmer 15 minutes. Stir in kale, cook until just wilted.
  10. Add beef and cook uncovered until thoroughly heated. Remove thyme sprigs and stir in soy or teriyaki sauce.

Serve with garlic mashed potatoes. Four servings
*This recipe was adapted from Cooking Light.

When raising your glass of stout on St. Patrick’s Day with Sláinte, you might toast your family and friends with this Irish quote - “May you live to be a hundred years, with one extra year to repent.”

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