These recipes will make you want to celebrate St. Patrick’s Day all year long!
GUINNESS BEEF STEW WITH CHEDDAR HERB DUMPLINGS
- Prep Time: 30 mins
- Cook Time: 3 hours
- Yield: 6 servings
Guinness Beef Stew with Cheddar Herb Dumplings
Prep time: 25 mins
Cook time: 2 hours 45 mins
Total time: 3 hours 10 mins
- For the Stew:
- ¼ pound bacon
- 2 pounds boneless beef chuck, chopped into bite-sized pieces
- Kosher salt and black pepper
- 4 sticks celery, chopped
- 3 large carrots, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large potatoes or parsnips, diced
- 1 turnip, diced
- 3 ounces tomato paste
- 1 (12 ounce) bottle Guinness
- 4 cups low sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 3 sprigs thyme
- 1 tablespoon cornstarch, or as needed
- ½ pound cremini mushrooms, sliced (optional)
- Chopped parsley
- For the Cheddar Herb Dumplings:
- 1 ½ cups self-rising flour
- 1/2 teaspoon garlic powder
- 1/3 cup shortening
- 3/4 cup shredded Irish sharp cheddar
- 2/3 cup milk
- 2 tablespoons mixed fresh herbs such as parsley, chives, and thyme, chopped
- Cook the bacon in a large, oven-safe, heavy-based pot or high-walled saute pan over medium heat.
- Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
- In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
- Add garlic and fry for another 30 seconds. Stir in the tomato paste.
- Pour in the Guinness and Worcestershire sauce. Allow to come to a simmer and stir with a wooden spoon, scraping up the browned bits from the bottom of the pot.
- Add the beef back to the pot and pour in the chicken broth. Add the bay leaf and thyme.
- Reduce to a simmer and cover. Simmer for 1 1/2 hours. Add the potatoes or parsnips and the turnip. Simmer for another ½ hour, or until the vegetables are tender.
- Remove the bay leaf and thyme branches. If the stew is still thin, mix a tablespoon of cornstarch with a tablespoon of cold water to form a slurry. Mix the slurry into the stew and bring the mixture to a boil. Reduce to a simmer again, stirring occasionally, and add in the mushrooms if desired. Cook for 10 minutes, uncovered, until the stew thickens and the mushrooms are cooked through. Stir the bacon back in. Preheat the oven to 350°F.
- Stir together the self-rising flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
- Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
- Garnish the stew with parsley and serve.
Chocolate Stout Cupcakes with Irish Cream Buttercream
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups Guinness beer
- 1/4 cup brewed coffee
- 1/2 teaspoon vanilla extract
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3 eggs, room temperature
- 1/2 cup shortening
- 1/2 cup butter, softened
- 3-4 cups powered sugar (I used 4 cups)
- 1 teaspoon vanilla extract
- 3-4 tablespoons Irish cream liqueur
- Cupcakes: Preheat oven to 350 degrees F. Line two 12 cup muffin tins with paper liners. Set aside.
- Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl. Set aside.
- In a 2 cup measuring glass or small bowl, add the beer, coffee and vanilla extract.
- Beat butter and both sugars in a stand mixer with the paddle attachment, until light and fluffy, about 1 minute. Add the eggs, one at a time. Making sure all eggs are fully incorporated.
- With the mixer on low speed, add the flour mixture and beer mixture, alternating each mixture. Make sure to start with the flour mixture and end with the flour mixture.
- Ladle the bottom and sides of the mixing bowl. You’ll want to stir in any excess flour. Mix for another minute or so.
- Scoop batter into paper muffin liners, filing each 3/4 full.
- Bake 18-22 minutes, or until toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool completely before frosting.
- Buttercream: In a stand mixer, beat shortening and butter on low until smooth. Gradually add the powdered sugar, 1 cup at a time, mixing until well combined.
- Add vanilla extract and 2 tablespoons of the irish cream, mix until well blended. If you need to add more to thin it out add 1 tablespoon at a time. If the buttercream is to thin, add some powdered sugar to thicken it up slightly.
- Beat together the frosting until it becomes light and fluffy.
- Forst cupcakes and serve!
Apricot Orange Irish Soda Bread is rustic and crusty and studded with chopped apricots and orange zest!
- 2 cups all purpose flour, plus 1 tablespoon to toss with the dried apricot
- 2 cups whole wheat white flour*
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 4 tablespoons cold unsalted butter, cut into 1/2″ dice
- 1 3/4 cup cold low fat buttermilk, shaken
- 1 egg
- zest of 1 medium orange
- 1 cup chopped dried apricots
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Add the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment, or use your handheld electric mixer. Mix the dry ingredients on low speed.
- Add the cold butter cubes and mix on low speed until the butter is completely mixed into the dry ingredients. Use your fingers if necessary to work any large chunks of butter into the flour.
- Using a fork, beat the egg, buttermilk, and zest in a measuring cup. Turn the mixer on low speed, and slowly add the wet ingredients to the dry ingredients, mixing just until combined.
- Toss the dried apricots with the reserved tablespoon of flour, then mix into the dough on low speed just until combined. The dough will be VERY wet!
- Pour the dough out onto a well floured surface and sprinkle with flour. Flour your hands, and knead a few times until it’s in the shape of a round loaf. Place on the prepared baking sheet.
- Using a serrated knife, cut a small “X” into the center.
- Bake 45-55 minutes or until a cake tester comes out clean. Cool on a wire rack.
- This bread is delicious with butter or orange marmalade for breakfast, or as a side dish with your corned beef and cabbage!
Heavily adapted from Barefoot Contessa’s Irish Soda Bread.
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