My library of electric skillet recipes is as vast as it is delicious, so I think you'll really enjoy what I've cooked up for you today. Try out this amazing take on a St. Patrick's Day beef and Guinness stew, made in an electric frying pan, to celebrate the holiday.
St. Paddy's Day is a time for food, fun and festivities for everyone. Irish or not, you can still join in in all sorts of ways.
Whether you're knocking back a pint at the local pub or staying in to eat something delicious, it's a good day to get down with some culture. I've got you covered on that latter point with this one-pan beef and black beer stew.
It is a deliciously hearty beef meal (just like this beef and cabbage soup). No matter if you're hosting a party or just chilling out alone, it's the kind of dish that really makes you feel like celebrating when you eat it.
For a side dish option, I highly recommend slow cooker cabbage and bacon. I usually serve it with this easy grasshopper pie for dessert.
For a festive twist, top your accompanying drinks or desserts with green peppermint whipped cream and wash it all down with a black fog cocktail for some extra black beer goodness.
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Ingredients
- sirloin steaks - Sirloin steaks are a type of beef cut that are tender and flavorful. They aren't great for slow-cooking, but perfect for this quick-cooking stew.
- bacon - Just pick your favorite or whatever you have on hand. Bacon helps add plenty of rich, smoky flavor to the stew.
- beef broth - You can use regular or low-sodium if you prefer.
- Guinness beer - Or your preferred black beer.
*Check recipe card for full ingredients/amounts.
Chef's Note: You can add an extra boost of flavor and texture with some root vegetables like baked turnip fries or even some cubed potatoes if you're into that.
How to Make Beef and Guinness Stew
Step #1: Heat the electric skillet to medium-high heat (375ºF). Heat 2 tablespoons of olive oil in the skillet and add the beef. Fry until golden brown on all sides, remove from skillet and reserve.
Step #2: Lower heat to medium (300ºF). In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion, celery, carrots, bacon and garlic. Cook for 2 minutes.
Step #3: Add the flour and tomato paste and mix it around. Add 3 cups beef broth and the bay leaves. Return the beef to the skillet.
Step #4: Pour in the black beer.
Step #5: Cover and cook for about 40 minutes at low heat (200ºF) - if it starts to dry out, you can add more of the broth.
Step #6: Discard bay leaves. Season with salt and pepper, if needed. Serve the Guinness Irish stew topped with fresh dill.
Beef and Guinness Stew Storage
- Store leftovers, covered, in the fridge for up to 3 to 4 days.
- Reheat in the electric skillet over medium heat.
- Beef and Guinness stew can also be frozen for up to 3 months.
If you've got any other signature St. Paddy's Day or Irish dishes you want to learn to make, tell me about it in the comments.
If you tried this St. Patrick’s Day Skillet Beef & Guinness Stew Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
St. Patrick's Day Beef Guinness Stew
Ingredients
- 3 tablespoons olive oil - divided
- 2 ½ pounds sirloin steaks - cubed
- 1 yellow onion - chopped
- 4 celery stalks - chopped
- 1 carrot - chopped
- 8 ounces bacon - chopped
- 2 garlic cloves - minced
- ¼ cup flour
- ¼ cup tomato paste
- 3-4 cups beef broth
- 3 bay leaves
- 1 can Guinness beer - or another black beer
- salt and pepper
- fresh dill - to garnish
Instructions
- Heat the electric skillet to medium-high heat (375ºF). Heat 2 tablespoons of olive oil in the skillet and add the beef. Fry until golden brown on all sides, remove from skillet and reserve.
- Lower heat to medium (300ºF). In the same skillet, add the remaining 1 tablespoon olive oil. Add the onion, celery, carrots, bacon and garlic. Cook for 2 minutes.
- Add the flour and tomato paste and mix it around. Add 3 cups beef broth and the bay leaves. Return the beef to the skillet.
- Pour in the black beer.
- Cover and cook for about 40 minutes at low heat (200ºF) - if it starts to dry out, you can add more of the broth.
- Discard bay leaves. Season with salt and pepper, if needed. Serve topped with fresh dill.
Equipment
Notes
- You can add an extra boost of flavor and texture with some root vegetables like cubed potatoes if you're into that.
- Store leftovers, covered, in the fridge for up to 3 to 4 days.
- Reheat in the electric skillet at medium heat.
- It can also be frozen for up to 3 months.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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