Looking for an Irish-friendly alternative to corned beef and cabbage? Here’re a couple of traditional recipes with Guinness added to give them the Irish touch.
- 2 T butter
- 2 T flour
- 1 tsp dry mustard
- 1/2 c. milk
- 1/2 c. Guinness
- 1 ½ c. sharp cheddar cheese, grated
- Salt and pepper to taste
- Four slices bread, toasted
Combine flour and mustard. Melt the butter in a heavy pan, and stir in flour mixture until smooth. Cook on a low heat for a further minute, stirring constantly. Remove pan from heat and slowly add milk, whisking until smooth. Return to heat and stir until the mixture thickens. Slowly whisk in Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add grated cheese, and salt and pepper to taste, and stir over very low heat only until all the cheese has melted. Serve over toasted bread.
Irish Stew with Guinness
- 2 T olive oil
- 3 bay leaves
- 2 lbs beef or lamb stew meat, cut into 1 1/2 inch to 2 inch cubes
- 1 large yellow onion, peeled and cut into 1/4 inch slices
- 2 cloves garlic, minced
- 1 tsp dried thyme, whole
- 2 tsp dried rosemary
- 1/4 all-purpose flour
- 3/4 cup beef stock
- 1/2 cup Guinness
- 1 tbsp chopped fresh parsley
- 2 large carrots, sliced
- 4 medium potatoes, cut in 1 – 1 ½” cubes
- salt & freshly ground black pepper to taste
Combine flour and herbs. Coat stew meat with mixture, reserving extra flour. Heat a 6-quart stew pot and add the oil. Add meat and any extra flour mixture, and the bay leaves. Brown the meat on both sides on medium-high heat. Add the sliced onion and cook for a few minutes until onion is soft but not browned. Reduce the heat to medium-low and add the garlic.
Add the beef stock and stout; simmer, stirring, until liquid thickens slightly (about 5 minutes). Add the remaining ingredients and cover. Simmer until beef is tender and carrots and potatoes are soft (about 1 ½ minutes). Add seasonings to taste. Serve with rustic bread and a good red wine (or Irish beer).