St Patrick’s Day Food with JP Passion - Beef & Guinness Stew

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

I’ve made many versions of Irish stew over the years but I believe I’ve mastered it with this delicious version which is made using Guinness as one of the main ingredients.

Served with these Irish potato cakes, you have the perfect St Patrick’s Day-themed menu. I love this stew as it’s one-pot cooking perfect comfort food that requires little preparation – all you need to do is bung it into the oven to cook low and slow, after which you are left with the most tender fall-apart beef that is mouthwateringly good.

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The Irish potato cakes are perfect served with the stew, but can be served with many other dishes such as my maple-glazed ham and cabbage or on their own as a mid-week supper.

Happy St Patrick’s Day to all our readers.

Ingredients: (Serves 4-6)

  • 1 large piece of Beef Brisket about €12 in monies worth. (Best to source this from your local butcher and ask for it to be trimmed and cut into four separate chunks – that way it cooks quicker.)
  • 2 tablespoons of rapeseed oil
  • 2 carrots roughly chopped
  • 2 sticks of celery roughly chopped
  • 1 large onion roughly chopped
  • 100g smoked bacon lardons
  • 1 tablespoon of fresh thyme
  • 1 tsp garlic powder
  • 1 pint of beef stock
  • 400ml Guinness
  • 6 bay leaves
  • 3 heaped tablespoons of beef gravy granules
  • Sea salt and cracked black pepper for seasoning

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Method:

1.  Preheat your oven to 150° Celsius / Gas Mark 2.

2.  In a large casserole dish heat half the oil over a medium heat, then add the beef and cook for about 5 minutes, turning to ensure evenly golden brown. Remove the beef from the casserole dish and place onto a plate.

3. Add the remaining oil, onion, carrots, celery to the pan and cook for 5 minutes until softened.

4. Then add the beef stock and Guinness; cook for another 5 minutes then add the bay leaves and fresh thyme. Season with salt and pepper and stir to combine.

5. Return the beef back into the pan and bring to a simmer.

6. Cover with a lid and pop into the preheated oven, turning the beef half way through, cooking for 3½  hours until the meat is lovely and tender.

7. Remove the beef from your casserole dish and, using two forks, pull the meat apart and pop back into the casserole dish. Add the beef gravy granules to thicken the sauce, stir and return to the oven for 10-15 minutes.

8. Before serving remove the bay leaves and serve with my Irish potato cakes.

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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