Make Guinness stew, a spin on Irish potato soup, for St. Patrick’s Day: Try the recipe
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St. Patrick’s Day is rapidly approaching. Come Friday, March 17, celebrate the Irish holiday with this tasty and easy-to-make Guinness stew – a riff on Irish potato soup.
“I love simple recipes that center on grocery staples but enable at-home chefs to give dishes an authentic flavor boost.” Cole Hansen, Johnsonville corporate chef, tells Fox News Digital.
“The Guinness stew is a nice option for those who love their multi-cooker…it comes together quickly and provides a perfect excuse to stock up on your favorite Irish stout in the process,” he added.
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Get the full recipe below.
Prep time: 15 minutes
READ ON THE FOX NEWS APP
Cook time: 20 minutes
Makes 5-7 servings
1 package (19 ounces) Johnsonville Irish O’ Garlic Sausage, or sausage of choice
1 tablespoon canola oil
4 tablespoons butter
1/4 cup flour
1 package (10 ounces) chopped onions
3 celery ribs, chopped
1 bottle (12 ounces) Guinness Extra Stout beer
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1 can (14.5 ounces) beef broth
1 package (12 ounces) regular or tri-color baby carrots
1 package (20 ounces) refrigerated diced potatoes
2 tablespoons brown sugar
4 sprigs fresh thyme
Salt and pepper, to taste
1. In a stock pot, cook sausage in oil according to package directions for the stovetop.
2. Remove cooked sausage from the stock pot, cool slightly; cut into coin-sized pieces; set aside.
3. In the same stock pot, over medium-high heat, cook and stir onions and celery in butter until tender; about five minutes.
4. Add flour; cook and stir for about two-to-three minutes until golden brown.
5. Pour beer and broth into the stock pot and stir to loosen brown bits stuck to the bottom of the pot; simmer for about 5 minutes.
6. Add the sausage, carrots, potatoes, sugar, thyme, salt and pepper. Cook and stir until vegetables are tender; about 15-20 minutes.
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1.In the multi-cooker, brown sausage on sauté’ setting for 10 minutes turning half-way through.
2. Add ½ cup of water, secure the lid on the pot and close the pressure-release valve.
3. Select egg setting and pressure cook for three minutes; use quick pressure release to depressurize.
4. Remove sausage links; drain liquid. Add the butter, onions, celery, carrots and potatoes.
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5. Select sauté’ setting; cook and stir for 10 minutes.
6. Add flour; stir until combined. Add the beer, broth, brown sugar, thyme, salt and pepper.
7. Secure lid on pot and close pressure-release valve.
8. Select manual high pressure and cook for five minutes; use quick pressure release to depressurize.
9. Add sausage; cover and let stand for five minutes.
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This original recipe is owned by Johnsonville and was shared with Fox News Digital.