St. Patrick's Guinness Beef Stew with Colcannon Mash
Anna Sokol
Guinness Stew
This is the kind of dish you want on a blustery March evening: tender beef slow-braised in Guinness and beef stock until the sauce is glossy and rich, served alongside buttery colcannon — the classic Irish mash stirred with cabbage and scallions. It’s filled with deep, savory flavors and the kind of comfort that makes gatherings feel special.
I love this recipe for St. Patrick’s Day because it’s festive without fuss: braise the stew ahead, mash the potatoes just before serving, and finish with a scatter of fresh parsley. The Guinness gives the stew a gentle roast-beer sweetness while the colcannon brings creamy, green goodness in every bite.
Ingredients
- 2 lb Beef chuck, 1-inch cubes
- 2 tsp Kosher salt
- 1 tsp Freshly ground black pepper
- 1/3 cup All-purpose flour (for dredging)
- 2 tbsp Vegetable oil
- 1 piece Large yellow onion, chopped
- 3 pieces Carrots, peeled and sliced
- 2 pieces Celery stalks, sliced
- 4 pieces Garlic cloves, minced
- 2 tbsp Tomato paste
- 12 oz Guinness stout
- 2 cups Beef broth
- 1 tbsp Worcestershire sauce
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme
- 2 lb Russet potatoes, peeled and cut into chunks
- 4 tbsp Butter (for mash)
- 1/2 cup Milk
- 3 cups Green cabbage, shredded
- 4 pieces Scallions, thinly sliced
- 2 tbsp Fresh parsley, chopped
Instructions
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Season the beef cubes with 1 tsp salt and 1/2 tsp pepper, then toss with the flour to lightly coat.
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Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches until nicely seared on all sides; remove and set aside.
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Reduce heat to medium, add the chopped onion, carrots and celery to the pot and cook until softened, about 6 minutes. Add garlic and tomato paste and cook 1 minute more.
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Return the beef to the pot. Pour in the Guinness, scraping up any browned bits from the bottom. Let the Guinness reduce by half, about 5 minutes.
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Add the beef broth, Worcestershire sauce, bay leaves and thyme. Bring to a simmer, then cover and transfer to the oven at 325°F or reduce heat to low on the stove and simmer gently for 2 to 2 1/2 hours, until beef is fork-tender.
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While the stew cooks, place potatoes in a large pot, cover with cold water, add 1 tsp salt and bring to a boil. Cook until tender, about 15-20 minutes; drain well.
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In a skillet over medium heat, melt 2 tbsp butter and sauté the shredded cabbage until just softened, about 5 minutes. Stir in sliced scallions and remove from heat.
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Mash the drained potatoes with the remaining 2 tbsp butter and milk until smooth. Fold in the sautéed cabbage and scallions and 1 tbsp chopped parsley. Season to taste with salt and pepper to make the colcannon.
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When the beef is tender, remove bay leaves and thyme sprigs. Taste the stew and adjust seasoning with remaining salt and pepper if needed. If the sauce is too thin, simmer uncovered until it thickens slightly.
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Spoon a generous portion of colcannon onto plates or a serving platter and ladle the Guinness beef stew over or alongside the mash.
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Garnish with remaining chopped parsley and extra scallions. Serve hot with crusty bread and an Irish stout or tea on the side.
Tips & Notes
- Brown the beef in batches—don’t overcrowd the pot—to develop deep, caramelized flavor.
- Make the stew a day ahead: flavors deepen overnight and reheating gently improves texture.
- If you prefer a thicker gravy, whisk 1 tbsp cornstarch with 1 tbsp cold water and stir into the simmering stew.
- Use a good-quality Guinness for authentic flavor; a non-stout beer will change the character of the dish.