I realized a few years ago that if you shake a martini with basil leaves in the shaker, it dyes the whole thing green. It’s like the perfect St. Patrick’s Day cocktail. Why? Because it’s green, it’s not going to cause beer-bloat, and it’s SO DELICIOUS. I can’t even. If basil isn’t your favorite then we probably aren’t friends.
You should probably mix one of these up tonight just to make sure you’re ready for next week.
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!
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.
I dig St. Patrick's Day. It's such a fun and quirky day of the year to dye random things green and eat corned beef. Plus it's the only time of year I buy Lucky Charms cereal. My kids have eaten their weight in it already, so I almost didn't get to make these Lucky Charms Treats. But I whisked away the box in time to rescue enough ingredients for a batch.
If this is your first time making these, they are super easy. I have tried them a variety of ways and have learned the best way to make them is with a combination of Rice Krispie cereal and Lucky Charms cereal. Sadly, to get the best ratio of tiny charms marshmallows to cereal you have to rob most of the box of Lucky Charms which leaves cereal behind with no fun marshmallows. My children were not humored.
Oh well.
Grease the bottom of a 9x13 pan and set aside. Mix together cereals + Lucky Charms marshmallows in a bowl. In a 4 quart sauce pan over low heat, melt together butter and marshmallows, stirring often, until everything is melted. Pour in cereal mixture and stir very gently until all of the cereal is coated in marshmallow. Spread mixture into prepared pan and do not pat down. Grease the tips of your fingers with butter and gently pat mixture into the corners.
Let sit at least one hour. Cut into squares and serve. Delish.
3 cups Rice Krispie Cereal
3 cups Lucky Charms Cereal (marshmallows removed)
1 ½ cups Lucky Charms Marshmallows (cereal removed)
40 regular sized marshmallows (about 10 ounces)
¼ cup butter
