Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash

4 slices bacon, sliced
1 pound beef, cut into bite sized pieces
1 onion, diced
2 cloves garlic, chopped
1 tablespoon thyme, chopped
1 (15 ounce) can Guinness Draught (or 2 cups beef broth)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 pound potatoes, cut into bite sized pieces
2 carrots, cut into bite sized pieces
8 ounces mushrooms (quartered)
salt and pepper to taste
1 medium head cauliflower, cut into florets
1 tablespoon butter
1 cup Irish white cheddar (or aged white cheddar), shredded

  1. Cook the bacon in a large sauce pan over medium heat and set aside, reserving the grease in the pan.
  2. Add the beef and brown on all sides before setting aside.
  3. Add the onions and cook until tender, about 3-5 minutes.
  4. Add the garlic and thyme and cook until fragrant, while stirring, about a minute.
  5. Add the Guinness and deglaze the pan before adding the broth, bacon, beef, Worcestershire sauce and tomato paste, bringing to a boil, reducing the heat and simmering, covered, until the beef is just falling apart tender, about 2-3 hours.
  6. Add the potatoes, carrots and mushrooms and simmer until the vegetables are tender, about 10-20 minutes.
  7. Meanwhile, steam the cauliflower until tender and mash with the butter and cheese until they have melted.
  8. (Optional) Place the stew in a baking dish or dishes, place the cauliflower mash on top and bake in a preheated 350F oven until the sides are bubbling and the top is a light golden brown, about 20 minutes.

Slow cooker: Optionally implement steps 1-4, place everything that would have gone into the sauce pan into the slow cooker and cook on low for 8-10 hours or on high for 3-4 hours, add the veggies and cook on high until tender, about 20-30 minutes.
Option: Add extra vegetables like turnips and parsnips.
Option: Add 1-2 tablespoons fish sauce!

Original Recipes visit: Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash @

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