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.
Obviously, we've got you covered on that latter point. Our library of electric skillet recipes is as vast as it is delicious, so we think you'll really enjoy what we've cooked up for you today. Try out this amazing take on a St. Patrick's Day electric skillet beef and black beer stew to celebrate the holiday.
One-pan beef and black beer stew is a deliciously hearty beef meal (and so is my beef and cabbage soup). Both are perfect for St. Paddy's Day. 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.
Wash it down with this black fog cocktail for some extra black beer goodness.
Ingredients
- 3 tablespoons olive oil - divided
- 2.5 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
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 it
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 topped with fresh dill.
Storage
- Store leftovers, covered, in the fridge for up to 3 to 4 days.
- Reheat in the electric skillet at medium heat.
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 & Black Beer 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 Electric Skillet Beef & Black Beer Stew
Ingredients
- 3 tablespoons olive oil - divided
- 2.5 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
- Store leftovers, covered, in the fridge for up to 3 to 4 days.
- Reheat in the electric skillet at medium heat.
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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