Ireland is one of my favorite places! The people, the place, their food, their drinks, everything.
Guinness stew is one of my favorite things to eat there as well! So, in honor of St. Patty’s Day I wanted to share this recipe with you!
I can’t take credit for it, but it is a pretty spot on recipe!
You will need:
• 2 lbs of stewing meat
• 4-6 medium gold or 2-3 yukon potatoes
• 1 large onion
• 4-6 carrots
• 4 stalks of celery
• 1 bottle of Guinness
• 1 ounce of Jameson
• 1 can of crushed tomatoes (or you can crush your own)
• 1 egg
• 2 containers of puff pastry if you want to make a pot pie version…it’s delicious and only
an extra 15 minutes!
• fresh herbs: Thyme, Bay leaves, and Rosemary
• sea salt
• olive oil or grape seed oil
•••• If you choose to cover your stew in pastry, make sure you do individual oven safe bowls or a casserole dish! ••••
Cut beef into ½-2 inch squares and season with salt, pepper, and a little olive oil. Heat 2 tablespoons of olive oil on high heat, then add the beef, turning frequently to not burn each side.
Chop onions, carrots, celery and potatoes.
Set potatoes aside. Now add your carrot, celery, onion mixture into the pot.
Add Guinness, Jameson, and tomatoes, then bring to a boil stirring occasionally.
I know it looks a little funky but it’s worth it! By now, it should be smelling delicious too!
Drop in your potatoes a bundle of herbs and then simmer over low heat for about 2 hours.
Set out your puff pastry and lightly add a top layer of flour to the pastry so your roller doesn’t stick.
Use one of your oven safe bowls or casserole dishes as a marker and then cut a ½ inch more around it for safety. (Casserole dishes might be slightly trickier to cover with pastry)
Now set your oven to 350˚ F.
Once the stew is done, add your stew to your bowls and cover with your pastry. Pressing the pastry around your bowl or dish.
Crack your egg, and let only your egg whites fall into a bowl. Use a spoon or a baster to spread the egg whites over the top of the pastry. Put your masterpiece into the oven for 15 minutes, or until your pastry is golden brown and cooked all the way through. (Stew might be bubbling over, which is good!!)
Take out of the oven, poke little holes in the top, and serve! But be careful, they’re hot!!!
This wasn’t the prettiest recipe display, sorry! But I promise this recipe is absolutely worth it! Show me your version tagging my @sashaingoodtaste instagram!