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Saint Patrick's Day Recipes

March 08, 2018

St. Patrick’s Day is March 17th...and you’re in luck! We make it easy for you to plan a traditional Irish meal with 4 special, curated recipes.

We went beyond corned beef to bring you our personal favorites - including a family stew recipe passed down from Adam’s family in Ireland, and a Fish & Chips recipe that Ted’s family loves (our CEO).

Have a favorite family recipe of your own? Send it to us at and we’ll share it with the whole Greensbury family. (Or tag us on Twitter/Instagram!) #Greensbury.

1. Irish Beef & Stout Stew
A favorite from Adam’s family in Ireland! Featured below in this blog post.

2. Beer Battered Fish & Chips with Tartar Sauce

A favorite recipe that Ted Hopper, our CEO, enjoys cooking with his family.

3. Irish Bangers & Mash
A traditional Irish recipe - sausage & mashed potatoes. The one we chose adds cabbage and beef broth!


4. Beef Filet & Boxty With Guinness Mustard Sauce
Boxty” = potato pancakes! An easy, spicy, and delicious recipe for beef and potatoes.

You can click on the name of each recipe to see the full details:

Irish Beef & Stout Stew
Beer Battered Fish & Chips with Tartar Sauce
Irish Bangers & Mash
Beef Filet & Boxty with Guinness Mustard Sauce

Or, read on below for Adam’s family’s Irish Beef & Stout Stew recipe.

Dine Well, Live Well, & best of luck with your Irish meals!

-Your friends at Greensbury

Irish Beef & Stout Stew
A favorite family recipe Greensbury’s own Adam, who was born and raised in Dublin!
Serves 6


  • 2lbs of Greensbury Organic, Grass-Fed Beef Cubes
  • 1-2 tablespoons of canola oil
  • 1 large onion, chopped.
  • 2 carrots, roughly chopped
  • 2 parsnips, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 cloves garlic, finely sliced
  • 8.25 oz beef stock
  • Small tin of chopped tomatoes
  • 500ml of Irish Stout  - At home we use Beamish, but since it’s hard to find it here in the US, Guinness will do the trick.
  • 1 bay leaf
  • Salt & Ground Pepper
  1. Heat oil in a large pot. Brown the meat (split into 2 batches so as not overcrowd the pan). Set meat aside on a plate.
  2. Fry the onion, carrots, parsnips and celery (add oil as needed).
  3. Add the meat and garlic back into the pan.
  4. Pour in the Stout and stock. Add one bay leaf and tin of chopped tomatoes. Season to taste.
  5. Simmer gently for about 1 to 1.5 hours until the liquid has reduced.
  6. If you need to thicken the sauce: Strain the juices into a bowl and then transfer to a small saucepan. Mix a little of the sauce with flour overheat until you have a smooth paste, then whisk through the rest of the liquid.
  7. Simmer gently until you have a thickened sauce, then tip back over the meat
  8. Serve with mashed potatoes and/or crusty bread.
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