Photo credit,  here .

Photo credit, here.

Happy St. Patrick’s Day week!  Certainly one of the more fun and festive holidays we celebrate during the year, St. Patrick’s Day is one of green anything, beer and, of course, Irish food.

So, full disclosure, I am not a fan of corned beef and cabbage.  I’m a good sport about it.  I try it every year, hoping something will change and I can be apart of this staple of the holiday, but thus far, nothing has changed.  Then what’s a girl to do?  I don’t know, maybe scour Pinterest for other delicious Irish food (there’s more than just the corned beef it turns out!)  

In the spirit of the holiday, I have not only found a wonderful Irish stew, but one made with none other than the poster child for Irish beer: Guinness.  


Before we get to the recipe though, here are some fun facts about Guinness:

  • Company started in 1759 (it’s older than the United States!)

  • For many years, aged brew was blended with fresh beer to give it a sharp “tang” (although the company refuses to confirm if this still occurs)

  • Guinness’ thick, creamy head comes from carbon dioxide and nitrogen being mixed in when poured.  


And now, for the good stuff...

EDITORS NOTE: May we suggest some music to get you in the mood?





From Becky Hardin at the Cookie Rookie

Yields 6-8

15 min Prep Time

8 hr Cook Time

8 hr, 15 min Total Time


  • 10 small red potatoes, quartered

  • 1 (14.5 ounce) can sliced carrots

  • 2 full stalks celery, chopped

  • 3 lbs stew meat, cubed

  • 1/2 cup flour

  • salt and pepper to taste

  • 1 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 1 1/2 cups diced onion

  • 2 (8 ounce) cans tomato sauce

  • 10 ounces beef broth

  • 1 (13 g) envelope Onion Soup Mix

  • 1 teaspoon dried basil

  • 12 ounces (1 bottle) Guinness Stout


  1. Put potato, carrot, and celery chunks in the bottom of crock pot on low heat. Pour in beer, beef broth, garlic powder, salt and pepper, soup mix, and basil. Stir to combine.

  2. Season beef lightly with salt and pepper and then coat in the flour.

  3. Heat oil over medium high heat in a large skillet. Cook the beef until almost browned, and then add in the onion. Continue turning and browning until the meat is fully browned and the onions are soft and translucent, about 5 minutes.

  4. Add meat and onions to the slow cooker.

  5. Stir in the tomato sauce and cover, heating on low for 8 hours or high for 4 hours. Low is best, but if you don't have the time, high will work!

  6. Serve with lots of bread and more Guinness! Enjoy!


Something else I learned while preparing for this article is how incredibly amazing the Guinness website is.  Not only does it have a list of their beers and where to buy them, but it has it’s own unbelieveable page of Beer Pairings.  So if you have some leftover Guinness after making this stew and don’t know what to eat with it, check out their Indonesian Satay Chicken Skewers.  They look fantastic!


Happy St. Patrick’s Day everyone!