With St Patrick’s Day coming up I have been thinking about recipes and of course recipes with an Irish beer like Guinness come to mind and it’s the perfect base for a beef stew! This steak stew is a pretty basic beef stew with some of the beef broth replaced with Guinness for extra flavour! I also like to season the stew with thyme, Worcestershire sauce, tomato paste and a hit of fish sauce for that extra depth of flavour! This steak and guinness stew is amazing all by itself but I often like to top it with cheese, Irish white cheddar cheese of course, and alternatively mashed potatoes, almost like a shepherds pie! This time I was thinking why not combine the two for a steak and Guinness stew topped with irish white cheddar mash and instead of using potatoes I used cauliflower to keep things light! Whether you serve this steak and Guinness stew by itself or topped with the Irish white cheddar cauliflower mash, it’s a great choice for your St Patrick’s Day menu!
Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash
A tasty steak and Guinness stew topped with Irish white cheddar mashed cauliflower!
- 4 slices bacon, sliced
- 1 pound beef, cut into bite sized pieces
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 (15 ounce) can Guinness Draught (or 2 cups beef broth)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 pound potatoes, cut into bite sized pieces
- 2 carrots, cut into bite sized pieces
- 8 ounces mushrooms (quartered)
- salt and pepper to taste
- 1 medium head cauliflower, cut into florets
- 1 tablespoon butter
- 1 cup Irish white cheddar (or aged white cheddar), shredded
- Cook the bacon in a large sauce pan over medium heat and set aside, reserving the grease in the pan.
- Add the beef and brown on all sides before setting aside.
- Add the onions and cook until tender, about 3-5 minutes.
- Add the garlic and thyme and cook until fragrant, while stirring, about a minute.
- Add the Guinness and deglaze the pan before adding the broth, bacon, beef, Worcestershire sauce and tomato paste, bringing to a boil, reducing the heat and simmering, covered, until the beef is just falling apart tender, about 2-3 hours.
- Add the potatoes, carrots and mushrooms and simmer until the vegetables are tender, about 10-20 minutes.
- Meanwhile, steam the cauliflower until tender and mash with the butter and cheese until they have melted.
- (Optional) Place the stew in a baking dish or dishes, place the cauliflower mash on top and bake in a preheated 350F/180C oven until the sides are bubbling and the top is a light golden brown, about 20 minutes.
Option: Add extra vegetables like turnips and parsnips.
Option: Add 1-2 tablespoons fish sauce!