Epic St. Patrick’s Day Recipes To Pair With Any Booze Selection

St. Patrick’s Day is just a day away, which means green gear, Irish food and lots of Guinness. While this is a holiday that most use as a reason to drink all day, when you’re planning to drink – a lot in some cases – eating is key! So plan your day accordingly and celebrate the holiday to the fullest by executing these recipes that pair perfectly with any booze you decide to consume. Below are a few of our favorite Irish meals, with a bit of a twist to them.

One tip, prepare the food the day before so you can maximize your celebrating.

Breakfast: Deluxe Corned Beef and Hash

It’s not St. Patrick’s Day without corned beef and hash so this Irish staple absolutely needs to be a part of your celebration, and this breakfast recipe is the perfect way to include it.

corned beef hash
photo via daily waffle


2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)
1/2 teaspoon ground black pepper, or to taste


  1. Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes.
  2. Stir in the potatoes and carrot, and cook until tender, about 15 minutes stirring occasionally.
  3. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Best paired with: a dry hard cider like Strongbow or Crispen, or a classic Guinness Draught

Lunch: Irish Soda Bread Muffins

Irish Soda Bread is a must on St. Patrick’s Day, and most other days as well. Making the soda bread as muffins will make it easier to eat, and will be the perfect size for a light lunch to keep your momentum going.

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2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) cold unsalted butter, cut into bits
1 cup buttermilk
1 large egg, beaten
3/4 cup dried cranberries


  1. Preheat oven to 375º F.
  2. Line a 12-cup standard muffin tin with paper liners; set aside.
  3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
  4. Add the cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
  5. In a large bowl, whisk together the buttermilk and egg.
  6. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  7. Add the dried cranberries and gently toss to combine.
  8. Scoop the batter evenly into the muffin tray.
  9. Place into oven and bake for 20 minutes, or until a tester inserted in the center comes out clean.
  10. Let cool for 15 min.

Best paired with: a smooth glass of Kilkenny Irish Cream Ale

Dinner: Irish Beef Stew made with Guinness

By this time in the day, you’re going to need another heavy meal to keep you going! Beef Stew is the perfect meal, and add a little Guinness to recipe, it will keep you going all night.

Irish Beef Stew
photo via simply playful fare


1 cup low-sodium broth
4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon)
4 tablespoons vegetable oil, divided
3 pounds  whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
1 1/4 pounds carrots (about 3 large carrots), 1/2 pound peeled and split lengthwise, 3/4 pound cut into large dice (about 1 1/2 cups)
6 ounces parsnips (about 2 small), half peeled and split lengthwise, half cut into large dice (about 1/2 cup)
1 pound yellow onions (about 4 medium), half peeled and split in half through the root, half cut into large dice (about 1 cup)
4 medium cloves garlic, lightly crushed
1/4 cup  espresso or strong brewed coffee
1 ounce  bittersweet chocolate
2 (15-ounce) cans Guinness Draught beer (900ml)
1 bouquet garni (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
8 ounces small waxy potatoes (about 20), baby Yukon Golds
Minced flat-leaf parsley leaves and tender stems, for garnish


  1. Preheat oven to 275°F. Pour chicken stock into a medium bowl and sprinkle gelatin evenly all over surface, allowing each packet’s worth of gelatin to soak up stock before sprinkling next one on (if the gelatin clumps instead of dissolving evenly, you can use a blender to fix it). Set aside.
  2. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat until simmering. Season beef all over with salt and pepper and add to Dutch oven.
  3. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet.
  4. Add split carrots, split parsnip, halved onions, and garlic to Dutch oven and cook, turning occasionally, until lightly browned, about 4 minutes.
  5. Scrape chicken stock and all gelatin into Dutch oven. Add coffee, chocolate, Guinness, bouquet garni, fish sauce, soy sauce, and Worcestershire sauce and bring to a simmer, then lower heat.
  6. Meanwhile, cut beef into 2-inch chunks and transfer to a large mixing bowl. Add flour and stir until beef is evenly coated in a floury paste.
  7. Add beef and juices to the Dutch oven. Cover with lid partially open, and cook for 1 hour, stirring every 30 minutes. Add potatoes and continue to cook for about 30 minutes longer, or until beef is tender.
  8. Meanwhile, in a large skillet, heat remaining 2 tablespoons oil. Add diced carrot, parsnip, and onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Set aside.
  9. Remove stew from oven. Using tongs, fish out and discard large pieces of carrot, parsnip, and onion. Discard bouquet garni.
  10. Using a ladle, skim off and discard accumulated fat on surface. Add reserved diced sautéed vegetables to stew, return to oven, and cover with lid slightly cracked.
  11. Continue to cook until beef and potatoes are tender, about 45 minutes longer, removing lid for last 25 minutes.
  12. Remove stew from oven. If serving right away, skim off any additional fat from surface. Season with salt and pepper, if needed. Allow to cool slightly before serving. Serve topped with parsley!

Best paired with: a glass of Irish Redbreast whiskey served neat

Happy St. Patrick’s Day!!

– Guest Contributor, Cara Meyers