[Recipe] Irish Favorites with a Redhouse Twist

St. Patrick’s Day is on our mind! Celebrate with us + these selected recipes we found with a [semi] health conscious bent. Have a wonderful holiday!


Slow Cooker Guinness Beef Stew

Recipe and photos via Aberdeen’s Kitchen

Ingredients //

2 tablespoons olive oil

1 ½ pounds lean Redhouse grass-fed, grass-finished Beef Stew Meat

1 teaspoon sea salt

1 teaspoon ground black pepper

2 tablespoons flour or cornstarch

4 large Yukon golden potatoes or sweet potatoes, diced

2 large carrots, peeled and diced into 1-inch pieces

2 large parsnips, peeled and diced into 1-inch pieces

½ large yellow onion

2 cloves garlic, minced

1 tablespoon tomato paste

4 cups Redhouse Beef Bone Broth

11.2 fluid ounce bottle of Guinness Extra Stout

Coarse salt and black pepper to taste

Directions //

In a large pan, heat olive oil over medium high heat. In a large bowl, toss beef together with salt, pepper, and flour to coat. Add to the pan and cook until all sides of the pieces are browned (about 8 minutes).

While beef is browning, add potatoes, carrots, parsnips, onion, garlic and tomato paste to the slow cooker. Stir to coat.

Add browned beef, bone broth, and Guinness to the slow cooker and stir to combine.

Cook for 3-4 hours in slow cooker on high or 8-10 hours on low. Add salt and pepper to taste.


Shepherd’s Pie

Recipe and photos via Life in the Lofthouse

Ingredients //

Potato Layer

3 large russet potatoes

2 tablespoons butter

½ cup milk

1 teaspoon garlic powder

Meat Layer

2 pounds Redhouse grass-fed, grass-finished Ground Beef

1 small onion, chopped

2 cloves garlic, minced

½ teaspoon sea salt

½ teaspoon pepper

2 tablespoons flour, or gluten free flour of choice

2 tablespoons tomato paste

1 cup Redhouse Beef Bone Broth

½ tablespoon Worcestershire sauce

½ teaspoon dried oregano

1 ½ cup frozen peas and carrots

½ cup frozen corn (optional)

1 cup shredded cheddar cheese

Directions //

For the potato layer: Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender, about 15-20 minutes. Drain water from pot. Mash the potatoes and add butter, milk, and garlic powder. Continue to mash until no lumps remain. Cover and set aside.

Preheat oven to 375⁰. Grease a 9x13 baking dish.

For meat layer: in a large 12-inch skillet, over medium-high heat, add ground beef, onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain fat. Sprinkle flour evenly over meat mixture. Stir and cook one minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in vegetables. Cook another 5-10 minutes until heated through. Pour meat mixture into prepared pan and spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.

Bake, uncovered, for 35 minutes until casserole is hot and bubbling. Remove from oven and let stand 10 minutes before serving.


Irish Tacos with Guinness Braised Pork + Green Crema

Recipe and photos via The Cheerful Kitchen

Ingredients //

Spice Mix

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon onion powder

1 teaspoon pepper

2 teaspoons sea salt

¼ teaspoon cinnamon


2 bottles Guinness

3 pound Korobuta Pork Roast

1 onion, sliced thinly

5-6 garlic cloves, peeled and whole


1 cup sour cream

Handful of fresh cilantro

Zest and juice of 1 lime

Directions //

Preheat Oven to 300⁰.

Combine all the spices together in a small bowl. Rub spice mix thoroughly into pork roast,

completely covering it. Let the roast sit while you heat up 2 tablespoons of olive oil in a dutch oven over medium-high heat. Sear pork on all sides, letting it sit on each side for 3-4 minutes without moving to develop a good crust. In the meantime, slice onion and peel garlic. Scatter onion and garlic around the pork in the pan and pour in both bottles of Guinness. Cover and move to the oven. Cook for 3 ½ to 4 hours.

When the pork is done, use two forks to shred the meat. Remove the bone and any fat/gristle that you don’t want, and return the meat to the juices.

To make the crema, combine all the ingredients in a food processor or blender and blend for a few seconds, You can blend until completely smooth or leave flecks of cilantro - up to you!

To serve, heat up two corn tortillas and fill them with the braised pork, shredded cabbage, green crema and queso fresco.

Irish Blue Cheese Fondue.jpg

Irish Blue Cheese Fondue

Recipe and photos via Martha Stewart

Ingredients //

8 ounces raw blue cheese

¼ cup flour, or your gluten free flour of choice

1/8 teaspoon

cayenne pepper

½ teaspoon dry mustard

¾ cup Irish lager, preferably Kells

½ cup half and half

Coarse salt

Bakers Outpost Irish Soda or Sourdough Bread, for serving

Sliced apples, for serving

Steamed broccoli, for serving

Red and yellow peppers, for serving

Directions //

In a medium bowl toss blue cheese, flour, cayenne, and dry mustard together and set aside.

Combine lager and half and half in a fondue pot over medium high heat, Bring to a simmer and slowly stir in cheese mixture; continue stirring until cheese is completely melted. Season with salt. Serve immediately with apples, bread, broccoli, and peppers.