This weekend here in New York City, we're celebrating St. Patrick's Day with a classic: Beef and Guinness Stew. Cheers!

Beef and Guinness Stew:
Ingredients:
1 Lg onion
2 Carrots
5 Medium boiling potatoes
1/2 Cup frozen peas
2.5 lbs Chuck roast
1 Cup flour
2 Tablespoons paprika
1 Tablespoon herbs de Provence
Olive oil
Kerrygold butter
Salt
Pepper
1 22-0z bottle of Guinness Stout

Directions:
Peel and cut onion and carrots into medium-sized dice.
Quarter potatoes.
If using a roast, cut meat into 1-2-inch thick cubes.
Pour flour into a bowl and season with paprika, salt and pepper.
Place a large cast-iron pan on the stove and turn on to medium heat.
Pour a few tablespoons of olive oil into the pan and wait for it to get hot.
Dredge beef cubes into seasoned flour and place cubes into pan.
Don’t overcrowd pan and allow the beef to season on all sides.
Remove browned beef from the pan.
Add a tablespoon of Kerrygold butter to the pan.
Place in the onion and carrots, season with salt, pepper and herbs de Provence.
Cook for 3 minutes.
Pour ¼ cup of Guinness over the vegetables and scrape off any bits of meat and flour stuck to the pan.
Place the meat back into the pan on top of the onion and carrots.
Place in the potatoes.
Pour in 2/3 of the bottle of Guinness.
Add beef broth until everything is pretty much submerged.
Bring to a boil then lover the heat and simmer for 45 minutes uncovered, stirring occasionally.
Place a lid on the pan and cook for another 45 minutes to an hour.
Add peas and another dollop of Kerrygold, cover and cook for 15 more minutes.
Serve in a bowl.
Total stew time: 2 hours

Happy St. Patrick’s Day!

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