I still vividly remember our first trip to Ireland, it was during the week of St. Patrick’s Day and there was so much to take in. I enjoyed everything about the experience, the energy of the city, the happy friendly people, the food, and the Guinness. Yep, the Guinness!! I know not everyone loves Guinness, but I always say if you aren’t a Guinness fan try it in Dublin. When served fresh, the flavor of the beer is absolutely incredible, it’s rich, creamy, and unlike any other beer you’ve probably tasted.
So now you know I love Ireland, and me Guinness. Since my husband and I are an Irish blend ourselves and love good beer we naturally like to get our Saint Paddy’s Day celebration on with delicious food and wait for it… Guinness!
Respect for beef stew! I love how you take basic ingredients and with a little love, care, and a lot of simmering it becomes something special. This stew really comes to life with the rich flavor of the Guinness and the white cheddar mashed potatoes. Together it’s an incredible combination. I use beef but you can substitute lamb too, just don’t skip on the Guinness – St. Patrick will know!
There is nothing better on a chilly day than a big bowl of this Guinness stew served over these rich mashed potatoes. For me it’s the ultimate comfort food!
I’ve been known to double and sometimes even triple this recipe. What can I say? I love my Guinness stew. Another bonus is how freezer friendly this recipe is. Potatoes are known to lose their texture in the freezer but you can easily freeze this recipe. Simply thaw, heat, and whip up the batch of cheddar mashed potatoes separately. Be sure to find a mature sharp white cheddar for the ultimate mashed potato flavor and don’t skip the fresh herbs either, fresh herbs are life to your food… and it’s also green. No pinching here! Be warned you can’t have just one bowl of this Guinness goodness.
Guinness Stew with White Cheddar Mashed Potatoes
- 2 pounds beef stew meat
- 2-3 tbs olive oil
- 2 tbs flour
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbs tomato paste
- 1 can Guinness
- 1 cup carrots, chopped
- salt and pepper to taste
- fresh thyme
- fresh parsley
- 4 lbs Yukon gold potatoes
- 4 tbs butter
- 1/4 cup heavy cream
- 8 oz sharp white cheddar, grated
- In a small bowl combine flour, salt, and pepper and the stew meat, toss to combine.
- Add olive oil in a heavy pot over high heat. Brown the meat on all sides, remove the meat with a slotted spoon or tongs and set aside on a plate.
- Add the onion and garlic to the pot and cook for 3 minutes. Mix in the tomato paste and cook 2 more minutes.
- Pour in Guinness, scraping all the brown bits from the bottom of the pan.
- Add the beef back to the pot and add the beef stock. Cover the pot and reduce heat to low. Simmer covered for 1 ½ to 2 hours.
- Add carrots to the pot and simmer uncovered for another 30 minutes. If the mixture seems to thicken, thin it out with a little extra beef stock. Start the mashed potatoes during the last 30 minutes while the carrots are simmering.
- Peel and dice the potatoes, add them to a large pot covered with water. Boil potatoes until fork tender, or about 25-30 minutes.
- Drain the potatoes, add them back to the pot turning off the heat and mash until smooth.
- Add grated cheddar cheese, cream, and butter and mix well. You can keep the potatoes warm in the oven if needed while waiting to serve.
- When the carrots are tender, remove the stew from heat and carefully taste for seasoning, add additional salt and pepper if needed.
- Serve the beef stew in a bowl over mashed potatoes. Sprinkle with fresh minced parsley and thyme.
Saint Patrick’s Day is just days away and oh how I wish I was in Ireland again, but until then this yummy stew will have to do. I’ve blogged some of our adventures in Ireland so if you’re in the mood read Ireland in March and 12 Must See Things to Do in Dublin. Happy eats friends!