We are cooking up a storm for Saint Patrick’s Day here in our Parisian kitchen and this Irish Guinness beef stew is on the menu! Served with the cheesiest of Irish cheddar mashed potatoes.
One of our all time favorite French dishes is our Traditional Boeuf Bourguignon. The beef, the Burgundy wine, the hours of slow cooking… YUM. It is one of our favorite meals because it cooks over several hours, perfumes our entire home and is the perfect dinner treat to share with family and friends.
This recipe is similiar, yet different – a tasty beef stew with an Irish twist. We have used the same, slow cooking technique we always use to make Boeuf Bourguignon and replaced the Burgundy wine with Guinness beer.
The result is beef that melts in your mouth and is rich and full bodied with a hint of Guinness.
With each bit of this delicious stew, you will hear the Celtic music, smell the luscious Irish roses and feel the misty Irish rain on your skin. With a beer in hand, you will feel like you are in Ireland, sitting in an Irish pub in no time!
If you’re wondering how to ask for beef in Gaelic, the answer is you just need to order mairteola. Try it on your next trip to Ireland!
If you visit Dublin, you can schedule a visit to the Guinness storehouse where you can see a video of the brewing process and, of course, drink some Guinness! We haven’t been to Dublin yet but we did enjoy tasting champagne in Reims.
What have been your favorite food travel experiences?
This song will get you in the Irish spririt! Máiréad – Granuaile’s Dance from Celtic Woman… We recommend watching the video with a blackcurrent and Guinness cocktail in hand.
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- 3,5lbs (1.5kg) of beef stew meat (cut into 2-inch cubes)
- 0,5lbs (230g) of smoked pork slab bacon(cut into 0,5-inch cubes)
- 6 carrots (cut into1-inch chunks)
- 6 medium turnips (cut into 4 parts)
- 2 onions (sliced)
- 1 clove of garlic (sliced)
- 33 oz of Guinness (2 pints)
- 4-5 sprigs of thyme
- 1-2 bay leaves
- Salt and pepper
- 1 or 2 tbsp of wholewheat flour
- Olive oil
- 10 medium potatoes (cut into 1-inch slices)
- 3 cups of grated cheddar
- 1 cup of milk
- 2 bay leaves
- 2 sprigs of rosemary
- 1 tsp of garlic powder
- The day before serving, put the beef in a ziploc bag with flour and shake until the beef is covered with flour.
- Heat the olive oil and butter on high heat in a Dutch oven.
- Add the beef and braise it until browned (approximately 2 minutes on each side).
- Remove it from the Dutch oven. If the beef has started sticking to the Dutch oven, you are on the right track! (This is because you are slowly caramelizing the meat.)
- Add onion, pork and a tsp of salt and turn the heat to low.
- Cook for another 5 minutes.
- Once the onions have absorbed the beef juice and turned light brown, add the garlic and cook for another minute.
- Add the beef, sprigs of thyme and bay leaves.
- Pour in the Guinness and cook for 3 hours.
- Remove from heat.
- Put aside until the beef is room temperature. When the beef has cooled, put it in the fridge overnight.
- hours before serving, continue cooking the stew on low heat.
- hour before serving (once the beef has been cooking for an hour), add the carrots, turnips and cook for another hour.
- Begin cooking 1 hour before serving.
- Put the potatoes in a large pot of cold water, heat on high heat with the salt, bay leaves and rosemary, until they are cooked through.
- Strain the potatoes and put them in the same large pot.
- Use a fork or a potato masher and mash the potatoes.
- Meanwhile, heat the milk in a small pot.
- Heat the mashed potatoes on low heat.
- Pour the milk into the mashed potatoes, little by little, and mix with a fork.
- Add salt, pepper and garlic powder.
- Add the cheddar and mix with a wooden spoon until the mashed potatoes and the cheddar are well combined.
- Serve the Irish stew with the cheddar mashed potatoes.
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