Celebrate St. Patrick’s Day with These Dinner Recipes

With St. Patrick’s Day approaching, there’s no better time to introduce your family to something new at the dinner table. Try these Irish-inspired dishes in your home, and you may even discover a new family favorite!

Colcannon, a classic potato recipe, offers a delicious way for even the pickiest eaters to enjoy a recipe with Irish heritage. It also includes kale and cabbage that will provide important vegetable servings for every diet. Use this recipe as a side dish with butter or as a base for the beef stew.

This Guinness beef stew recipe serves as a rich and flavorful option to celebrate St. Patrick’s Day. It still makes a family-friendly dish as the alcohol burns off and leaves meat tender and delicious. Serve this stew over your colcannon for the perfect combination of beef and potatoes.

Colcannon
recipe from Food For My Family

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 servings

Ingredients

• 3 pounds golden potatoes, peeled and diced
• Salt
• 4 tbsp olive oil or butter
• 4 cups cabbage and kale, chopped
• 6 green onions, diced
• 1 cup cream or milk

Directions

1. Place potatoes in a large pot. Cover with water, and sprinkle with a pinch of salt. Heat and bring to a boil. Simmer for 15-20 minutes or until potatoes are tender and easily mash with a fork. Drain the potatoes and set aside.
2. Add the oil or butter to the stockpot and heat over medium-high heat. Add the chopped cabbage and/or kale and sprinkle with salt. Sauté the cabbage for 3 minutes or until wilted.
3. Add in green onions, pour in cream and mash using a potato masher or ricer until most lumps are removed.

For a variation, sub out half of the potatoes with parsnips. You can add chives, leeks, or bacon too.

Guinness Beef Stew
recipe and photo from Simple Bites

Prep Time: 15 minutes
Cook Time: 2 hours
Yield: 6-8 servings

Ingredients

• 3-5 tablespoons canola oil
• 1 teaspoon salt
• 2 pounds stew beef like chuck roast, cut into 1-inch pieces
• 1/3 cup flour
• 3 cloves garlic, minced
• 1 large onion, diced
• 1 tablespoon tomato paste
• 4 cups beef stock or beef broth
• 12 ounces Guinness
• 2 prunes, minced
• 1 tablespoon caraway seeds
• 1 teaspoon fresh cracked black pepper
• 1 1/2 cups carrots, roughly chopped
• 1 1/2 cups parsnips, roughly chopped
• 3 tablespoons fresh flat-leaf parsley, minced

Directions

1. In a stockpot or Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Salt the beef and dredge through the flour. Brown the beef chunks in the oil for 2-3 minutes, stirring to turn. Don’t overcrowd the pot, and remove from the pot into a separate bowl when finished. Add the remaining oil as necessary.
2. Once the beef has been browned, add garlic to the oil and sauté for 30 seconds. Add in the onion and cook until tender, about 5 minutes. Stir in the tomato paste until incorporated throughout
3. Add the beef back to the pot and pour in the beef stock and Guinness, then add in the prunes, caraway seeds and pepper. Bring to a boil. Cover, reduce heat and simmer for one hour.
4. After one hour, remove the cover from the pot and add in the carrots and parsnips. Continue simmering, uncovered for 30-45 minutes until vegetables are tender.

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