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!
Irish Lamb Stew
Steak and Guinness Pie
Guinness French Onion Soup
Jamaican Style Jerk Beef Stew
Beef and Barley Soup
Pot Roast Beef Stroganoff
Slow Braised Beef Stroganoff Soup
Corned Beef and Cabbage Soup
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)
Irish Beef Stew
French Style Braised Short Ribs