We’re all Irish on St. Patrick’s Day.
Let’s celebrate with Guinness Irish stew.
I inherited red hair and freckles from my namesake, Grandma Maxine. She was a beautiful Scottish Irish woman. I miss her amazingly big heart, contagious laugh and delicious family meals.
In honor of Grandma Maxine, at Huckleberry Hill, we are celebrating our Irish roots with this simple and hearty stew.
What family traditions do you keep? Feel free to share recipes and ideas. I can be reached at email@example.com. As always, follow your dreams. XOXO from the Pacific Coast of California. Huckleberry Hugs, Maxine (A.K.A. “Molly”)
Here’s a Huckleberry Hill tip: During the month of March I order clover shaped San Francisco Sourdough bread from the Boudin ‘bread of the month club.” Next month (April) is bunny shaped sourdough. Adorable! Sliced sourdough is perfect to ‘sop up the juices’ from this amazingly delicious stew.
-Simply Yummy Irish Guinness Stew-
- 3 tbsp. olive oil
- 2 lbs. beef chuck, cut into 2 inch chunks (lamb shoulder works well and will give a more traditional Irish taste to the stew).
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 onion, chopped
- 3 leeks
- 2 TBS pre minced garlic cloves, (I keep a jar in my fridge)
- 3 tbsp. flour
- 22 oz. Guinness Beer **
**(If you don’t want the Guinness beer (alcohol), then substitute the Guinness with 2½ cups water mixed with 2 beef bouillon cubes and a tablespoon Worcestershire sauce.)**
- 3 cups good quality organic beef broth
- 4 carrots, peeled and cut ½” pieces
- 3 large potatoes, peeled and cut into 2″ pieces (or turnips)
- 3 sprigs thyme (or 1 tsp dried thyme leaves)
- 2 cups frozen green peas (add the final 30 minutes of cooking)
- Peel and cut up carrots and potatoes (or turnips), set aside garlic. Trim root end off leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off under water. Slice into ½” pieces. Cut the beef (or lamb) into 2″ chunks. Pat dry and sprinkle with kosher salt and pepper.
- Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add beef (or lamb) and brown well all over. Set aside.
- Lower heat to medium and add remaining drizzle of olive oil.
- Add onion and leek, cook for 3 minutes until softened and golden, then add minced garlic. Stir flour into the vegetable mixture and cook for about 2-3 more minutes.
- Add Guinness beer, stirring and scraping up browned bits on bottom of pan then add beef broth. (Or add beer substitute.)
- Return browned beef (or lamb) to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
- If protein and vegetables are not fully covered add enough water or broth to make sure all ingredients are under fluid. Cover, bring to a boil, stir then lower heat. (This can also be done on a low setting to a crock pot!) Cook 2 hours then remove lid, add frozen peas (for a bit of green color and added taste) and simmer for a further 30 minutes until beef or lamb falls apart and the sauce has reduced and thickened.
- Season with salt and pepper to taste.
- Remove thyme bundle and serve with clover shaped bread. ENJOY! Wear green and celebrate! XOXO