Guinness Stew with Puff Pastry Shamrocks

It seems like every St. Patrick’s Day the interwebs are full of green food. While I’m here for pesto and vegetables, I don’t know that we need to dye EVERYTHING green just to be festive. Which is what got me thinking about adding Guinness to a stew! It’s festive and fun - but also not green. So it’s a perfect dinner for St. Patrick’s Day!

GUINNESS STEW

Serves 4

1lb sirloin steak, cubed

2 tbs olive oil

2 carrots, chopped

4 stalks celery, chopped

1 onion, chopped

2 cloves garlic

2 tbs flour

1 20-oz can Guinness beer

2 cups beef stock

4 cups red potatoes, chopped

1 package puff pastry, defrosted

¼ cup grated white cheddar cheese

1 egg yolk

Salt

Pepper

STEP 1

In a stock pot, cook steak and garlic in olive oil until browned on all sides.

STEP 2

Add carrots, celery, and onion and cook until the onions have softened and the fond stuck to the bottom of the pan has come up. Season with salt and pepper. (5 mins)

STEP 3

Sprinkle the flour over the top of the vegetables and stir well until completely coated.  

STEP 4

Pour the Guinness into the pan and stir to completely incorporate all of the pot.  Bring to a boil, then add beef stock.  Add potatoes and cook until the potatoes are fork tender.  Season with salt and pepper as needed.

STEP 5

Roll out puff pastry and cut into four shamrock shapes.  Brush the tops of each shamrock with the egg yolk then top with cheese.  Bake 10-15 minutes until golden brown.  Serve on top of soup!

Since you only use one beer in the stew, that leaves you three left for dinner! Cheers! Have a wonderful St. Patrick’s Day.

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