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!
ingredients
- 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
directions
- 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
Perfect for St. Patrick's Day!
It looks fabulous great photos. Happy Monday with love Janice
How delicious! I am totally going to make this soon!
Happy St. Patrick's Day Kevin! As always, delicious!
Velva
Wow wow wow, I want one of these all to myself!
Sues
Oh yes! My St. Patrick's favourite meal!
This looks delicious. What kind of beef did you use?
Perfect for St. Paddy's Day on Thursday!!
This is one gorgeous Stew! Want!!!
That white cheddar cauliflower mash sounds great!
What do you do after you mash the cauliflower and cheese together? Looks like it was put in the oven to brown a little?
Amanda: I used chuck or stewing beef. It's a long slow braise so even the cheaper tougher cuts are fine.
Anonymous: Oops! Somehow the last step got lost…
I made this last night using the slow cooker method. In order to save cook time on the veg, I partially cooked them in the microwave before adding them to the stew. I would recommend finishing it off in the oven. If you store left overs store the stew and the topping separately. The stew looked like the pictures and was very good. Left over stew was even better. When I make again I may make the stew a day ahead and the topping on the night we have it for dinner. Great recipe!
LER: I'm glad you like it!
Hi Kevin, Since I live in Australia and we don’t have “Irish White Cheddar” nor “Aged White Cheddar” but we do have “Cheddar” cheeses – just not “White” would this still be alright to use as this dish sounds absolutely brilliant, also that it will be St. Patrick’s day in 4 days here.
Thank you for ALL your wonderful recipes. I always look forward to receiving your e-mail to see what’s next on the table.