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12.03.2020

ST PATRICK’S DAY BEEF STEW

Aiden Kavanagh in County Wexford with cows

 

ELLIE SPICER

International editor

 

A DELICIOUS STEW FOR ST PATRICK’S DAY

Celebrate the big day with this classic dish, full of amazing Irish produce

No St Patrick's Day celebration would be complete without a wonderfully wholesome Irish stew. Filled with tender beef, hearty vegetables and flavourful herbs – not to mention a generous helping of stout – this is one recipe not to skip on the big day. And, this year, it’s extra special. You’ll find Irish beef from Aiden Kavanagh in County Wexford (left), Irish carrots from William Gilpin in Redcow, County Louth and beautiful mushrooms from Garret Rafferty in County Monaghan, plus sweet onions and hearty potatoes, in your local store today. So go on, treat the whole family to a real feast this St Patrick’s Day. We guarantee they’ll be scooping up seconds.

Get the ingredients in store

“Cosy, comforting and
CLASSIC: treat the whole family to this traditional Irish dish this St Patrick’s Day”

Serves 4

Ingredients
1tbsp olive oil
400g Irish casserole beef, diced
2 whole Irish onions, diced
2tbsp plain flour
2 large whole Irish carrots, diced
4 sticks celery, sliced
2 sprigs fresh sage, roughly chopped
200g Irish baby mushrooms
300ml beef stock
500ml Irish stout
Mashed potato and seasonal greens, to serve

Method
1. Pre-heat oven to gas mark 2/150°C/130°C fan.

2. Heat a frying pan with olive oil and fry beef until brown.

3. Add onions and fry for 5 minutes or until soft.

4. Add flour and stir to coat meat.

5. Add carrots, celery, sage and mushrooms. Season, then stir fry together for a few minutes, being careful not to burn the flour.

6. Pour over beef stock and stout, then stir well.

7. Pour into a casserole dish, cover and cook in a pre-heated oven for 1 hour 50 minutes.

8. Rest for five minutes after cooking, before serving on warm plates with smooth mash and fresh seasonal greens.