Cannabis-Infused "Guinness Beef Stew" St. Patrick's Day Classic with Infused Irish Butter & Herb Dumplings

Cannabis-Infused "Guinness Beef Stew" St. Patrick's Day Classic with Infused Irish Butter & Herb Dumplings

A Note on Dosing: This recipe makes 2 massive bowls of Guinness Beef Stew with dumplings. We calculate based on a 15% THC flower. You must calculate your own dose based on your cannabis potency. This is a macro dose for experienced consumers. Know your tolerance. Start with half a bowl and wait 90 minutes.

Approximate Dose (using 2g of 15% THC flower): ~75mg THC total (infused into the Irish butter for dumplings and finishing). ~37mg per serving depending on how much butter you use. Adjust your cannabis amount to 0.5g for a more moderate 18mg total, 1g for ~37mg, or 1.5g for ~55mg.

Terpene Pairing Suggestion: Choose a Myrcene and Caryophyllene-dominant strain. Myrcene's earthy, herbal notes will complement the rich Guinness, tender beef, and root vegetables, while Caryophyllene's peppery spice will amplify the thyme, parsley, and savory broth. This combination creates a deeply grounding, full-body experience that honors Ireland's most iconic comfort food .

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The Guinness Beef Stew Story

Guinness Beef Stew is the quintessential Irish comfort food—a hearty, slow-simmered dish that warms you from the inside out on cold, rainy days. It's been a staple of Irish pubs and home kitchens for generations, long before St. Patrick's Day became a global celebration .

The stew traditionally combines tough cuts of beef (which become meltingly tender with long cooking), root vegetables, and herbs, all simmered in Guinness stout—Ireland's most famous export. The Guinness adds deep, malty richness, a dark color, and subtle bitterness that balances the sweetness of the vegetables .

As one Irish cook put it: "A proper Guinness stew doesn't taste like beer—it tastes like Ireland. The alcohol cooks off, leaving behind nothing but soul-deep comfort" .

This version elevates the classic with cannabis-infused Irish butter worked into herb dumplings and swirled into the stew at the end for richness that lingers.

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Step 1: The Cannabis-Infused Irish Butter

Ingredients:

· 2 grams cannabis flower (Myrcene/Caryophyllene dominant)
· 1 cup (2 sticks) Irish butter (Kerrygold recommended—higher butterfat content)
· 1 teaspoon sea salt (if using unsalted butter)

Decarboxylation Method:

1. Preheat oven to 225°F (107°C).
2. Finely grind cannabis flower and spread on parchment-lined baking sheet.
3. Bake for 35-40 minutes until lightly browned and fragrant. Cool completely.

Infusion Method:

1. In a small saucepan, melt the butter over the lowest possible heat.
2. Add the decarboxylated cannabis. Steep for 2 hours, maintaining temperature below 180°F (82°C). Do not simmer.
3. Strain through a fine-mesh sieve lined with cheesecloth into a glass jar or ramekin. Press gently. Discard solids.
4. Refrigerate until solid. This is your Cannabis-Infused Irish Butter. It will keep refrigerated for up to 2 weeks.

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Step 2: The Guinness Beef Stew Assembly

For the Stew:

· 2 pounds beef chuck, cut into 1.5-inch cubes
· 2 tablespoons olive oil (for searing)
· 4 slices bacon, diced (adds smoky depth)
· 2 tablespoons all-purpose flour
· 1 large onion, chopped
· 3 cloves garlic, minced
· 4 carrots, peeled and cut into chunks
· 3 celery stalks, chopped
· 2 parsnips, peeled and cut into chunks (optional but traditional)
· 1 pound baby potatoes or Yukon Golds, halved
· 1 bottle (11.2 oz) Guinness stout (not the extra cold version—room temperature)
· 2 cups beef broth (preferably low-sodium)
· 2 tablespoons tomato paste
· 2 bay leaves
· 2 sprigs fresh thyme (or 1 teaspoon dried)
· 1 sprig fresh rosemary
· 1 tablespoon Worcestershire sauce
· 1 teaspoon salt (adjust to taste)
· 1/2 teaspoon black pepper
· 2 tablespoons of your Cannabis-Infused Irish Butter (for finishing)

For the Herb Dumplings:

· 1 1/2 cups all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/2 teaspoon black pepper
· 2 tablespoons fresh parsley, chopped
· 1 tablespoon fresh chives, chopped
· 1 teaspoon fresh thyme leaves
· 4 tablespoons of your Cannabis-Infused Irish Butter, cold and cubed
· 3/4 cup buttermilk (or regular milk with 1 teaspoon lemon juice)

Equipment:

· Dutch oven or heavy-bottomed pot with lid
· Large skillet for searing
· Mixing bowl for dumplings
· Wooden spoon
· Ladle

Method:

1. Sear the Beef:

· Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
· In a Dutch oven, heat olive oil over medium-high heat.
· Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch.
· Transfer seared beef to a plate and set aside.

2. Cook the Bacon:

· Reduce heat to medium. Add diced bacon to the pot and cook until crispy, about 5 minutes.
· Remove bacon with a slotted spoon, leaving the rendered fat in the pot.

3. Sauté the Aromatics:

· Add the chopped onion to the pot and cook until softened, about 5 minutes.
· Add the garlic and cook for 1 minute until fragrant.
· Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to cook out the raw flour taste.

4. Deglaze with Guinness:

· Slowly pour in the Guinness, scraping up any browned bits from the bottom of the pot .
· Let it come to a simmer and cook for 2-3 minutes to cook off some of the alcohol .

5. Build the Stew:

· Return the seared beef and any accumulated juices to the pot.
· Add the beef broth, tomato paste, bay leaves, thyme, rosemary, Worcestershire sauce, and cooked bacon.
· Bring to a simmer, then reduce heat to low. Cover and cook for 1 1/2 hours.

6. Add the Vegetables:

· Add the carrots, celery, parsnips, and potatoes to the pot.
· Cover and continue simmering for another 30-45 minutes, until the vegetables are tender and the beef is fork-tender .

7. Make the Dumplings:

· In a mixing bowl, whisk together the flour, baking powder, salt, and pepper.
· Cut in the cold, cubed Cannabis-Infused Irish Butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs .
· Stir in the fresh herbs.
· Add the buttermilk and stir until just combined. Do not overmix—a few lumps are okay.

8. Add the Dumplings:

· Remove the bay leaves and herb sprigs from the stew.
· Drop spoonfuls of the dumpling batter on top of the simmering stew (about 8 dumplings).
· Cover the pot tightly and cook for 15-20 minutes without lifting the lid. The dumplings will puff up and become light and fluffy .

9. Finish:

· Gently stir in 2 tablespoons of your Cannabis-Infused Irish Butter to enrich the stew.
· Taste and adjust seasoning with additional salt and pepper if needed.

10. Serve:
- Ladle the stew into deep bowls, making sure each serving gets several dumplings.
- Garnish with fresh parsley.
- Serve with additional Cannabis-Infused Irish Butter on the side for spreading on crusty Irish soda bread.