Irish Stout Beef Stew video


Watch how to prepare a stout-infused Irish Stew, and scroll for more delicious twists on St. Paddy’s-inspired classics!
Irish Stout Beef Stew


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Prep: 20 minutes
Cook: 2 hours • Serves: 10

3 tablespoons olive oil
2-1/2 pounds CAB® boneless chuck roast, cut into 1-inch pieces
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 medium yellow cooking onion, halved and thinly sliced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 bottles (11.2 ounces each) Irish draught stout
6 medium Market32 red potatoes, cut into 1-inch pieces (about 1 pound)
3 thyme sprigs
2 medium carrots, chopped
3 cups less-sodium beef broth
2 cups thinly sliced green cabbage
Chopped fresh parsley for garnish

1.In large saucepot, heat 2 tablespoons oil over medium-high heat. Add beef, 1 teaspoon salt and pepper; cook 5 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.

2.In same saucepot, cook onion and remaining 1 tablespoon oil 5 minutes or until onion begins to soften, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in flour; cook 1 minute, stirring frequently. Add stout; cook 2 minutes, scraping browned bits from bottom of saucepot with wooden spoon.

3.Reduce heat to low; stir in potatoes, thyme sprigs, carrots, broth and beef. Cover; cook 1 hour, stirring occasionally. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally and adding cabbage after 20 minutes. Stir in remaining 1 teaspoon salt; remove and discard thyme sprigs. Serve stew garnished with parsley. Makes about 10 cups.

Approximate nutritional values per serving (1 cup):
397 Calories, 20g Fat (7g Saturated), 104mg Cholesterol,
592mg Sodium, 19g Carbohydrates, 2g Fiber, 3g Sugars, 29g Protein


Irish Cheddar Mac & Cheese


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Prep: 15 minutes
Cook: 20 minutes • Serves: 12

1 box (1 pound) cavatappi pasta
1/4 cup unsalted pure Irish butter
1/4 cup all-purpose flour
4 cups whole milk
2 teaspoons ground mustard
1 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 packages (7 ounces each) Irish aged Cheddar cheese, shredded (about 2 cups)
1-1/4 cups thawed frozen sweet peas
1 cup crushed sea salt & vinegar kettle potato chips (about 3 ounces)
1-1/2 teaspoons chopped fresh chives for garnish (optional)

1.Cook pasta as label directs; drain.

2.In medium saucepot, melt butter over medium heat; add flour and cook 1 minute, whisking constantly. Add milk, mustard, onion powder, salt and pepper; cook 10 minutes, or until slightly thickened, whisking frequently. Gradually add cheese, stirring until smooth and melted; fold in peas and pasta.

3.Serve pasta topped with chips garnished with chives, if desired. Makes about 13 cups.

Approximate nutritional values per serving (about 1 cup):
479 Calories, 26g Fat (15g Saturated), 63mg Cholesterol,
509mg Sodium, 40g Carbohydrates, 2g Fiber, 6g Sugars, 21g Protein


White Cheddar & Bacon Kraut Reubens


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Prep: 15 minutes
Cook: 12 minutes • Serves: 4

2 slices thick-cut hickory smoked bacon, chopped
4 cups shredded green cabbage
1 cup finely chopped kale
1/4 cup light mayonnaise
1 tablespoon ketchup
1 tablespoon malt vinegar
1/4 teaspoon ground black pepper
8 slices marbled rye bread
8 slices extra sharp white Cheddar cheese
1/4 cup softened unsalted butter
1 pound CAB® deli-sliced corned beef and/or pastrami

1.In large skillet, cook bacon over medium heat 5 minutes or until crisp, stirring occasionally. Add cabbage and kale; cook 3 minutes or until tender, stirring frequently. Makes about 2 cups.

2.In medium bowl, whisk mayonnaise, ketchup, vinegar and pepper. Place bread slices on work surface; evenly spread mayonnaise mixture over 1 side of each bread slice.

3.In batches, in large skillet, melt 1 tablespoon butter over medium-low heat; add 2 slices bread, dressing side up. Place 1 slice of cheese on each bread slice and 1/2 cup beef over cheese on 1 bread slice; cook, covered, 3 minutes or until cheese melts and bread is golden brown. Transfer bread slices, cheese side up, to cutting board; top beef with 1/2 cup cabbage mixture. Place remaining slice, cheese side down, on top; cut sandwich in half.

Approximate nutritional values per serving:
635 Calories, 38g Fat (19g Saturated), 139mg Cholesterol,
1531mg Sodium, 38g Carbohydrates, 3g Fiber, 6g Sugars, 33g Protein


Corned Beef with Vegetables and Mustard-Dill Sauce


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Prep: 15 minutes
Cook: 6 hours • Serves: 8

1(3- to 4-pound) flat cut corned beef with seasoning packet, fat trimmed
4cups apple juice or cider
2cups water
4tablespoons chopped fresh dill (about 1/2 bunch)
4large Yukon gold potatoes, skin on, each cut into 4 wedges
4medium carrots, each cut lengthwise in half, then crosswise into 2-1/2-inch pieces
2medium yellow onions, each cut into 6 wedges
1large green cabbage, cut into 8 wedges
1cup mayonnaise
1cup sour cream
1/2cup coarse ground mustard

1.In 7- to 8-quart slow cooker, combine seasoning packet, apple juice, water and 1 tablespoon dill. Add corned beef. Cover and cook on high 5 to 6 hours. Corned beef is done when a fork slides easily into corned beef when pierced. Transfer corned beef to cutting board and loosely cover with foil.

2.Add potatoes, carrots, onions and cabbage to slow cooker. Cover and cook on high 1 to 2 hours, or until vegetables are tender, returning corned beef to slow cooker during last 30 minutes of cooking to reheat.

3.Meanwhile, in small bowl, whisk together mayonnaise, sour cream, mustard and remaining 3 tablespoons dill.

4.To serve, slice corned beef across grain. Serve with vegetables and mustard sauce.

Approximate nutritional values per serving: 

797 Calories, 51g Fat (14g Saturated), 108mg Cholesterol,
609mg Sodium, 50g Carbohydrates, 6g Fiber, 31g Protein