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Recipe Rescue: A Bubbling Irish Brew Stew for Saint Patrick’s Day

Irish dinners for Saint Patrick’s Day typically begin with corned beef and end (literally) with cabbage, but this year let’s try something different. It’s a bubbling Irish Stew for Saint Patrick’s Day!

TSM Saint Patrick’s Day Irish Stew


4 large potatoes (cut into 1″ cubes), 1 large onion (roughly chopped), 1 pound of pork sausage (cut into 1″ cubes), 1 pound of bacon (cut into 1″ pieces), 1 large can of beef broth, 1 Guinness beer (or any full bodied dark beer),  salt, pepper and dried parsley.


On a foil lined baking sheet spread out your bacon and sausage and cook in the oven at 425 until they brown, turning them a few times (about 20 minutes), remove from oven and drain sausage and bacon pieces on a paper towel. In a dutch oven layer the onion, potatoes, sausage and bacon with parsley and s/p, repeat till you have used all ingredients. Add the beef broth and a 1/2 cup of water, cover and put in the oven at 325 for 2-3 hours. Check it to make sure there is enough liquid, if not add a bit of water. About half an hour before dinner add the beer.

Serve with a great bread and beer! :) Enjoy! (And before you ask, no, I’ve not done it in a slow cooker, but I can’t see why you wouldn’t be able to, just make sure to brown the bacon and sausage first and set the slow cooker on low.


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