Treat your family and friends to a traditional Irish dinner this St. Patrick’s Day. We have compiled some delicious, easy and budget friendly Irish recipes for you to celebrate St. Pat’s Day.  Make Crock Pot Corned Beef and Cabbage , Irish Stew, Irish Bacon and Pasta, Pot Roast with Guiness, A Bit O’Irish Casserole or Spiced Corned Beef with Cran Apple Sauce – YUM!

corned beef and cabage


Crock Pot Corned Beef

 3-4 lb. corned beef brisket


1/2 c. chopped onions

2 garlic cloves, minced

2 bay leaves

1 head cabbage

Place corned beef in slow cooking pot.  Barely cover with water.  Add onion, garlic and bay leaves.  Cover and cook on low 10 to 12 hours.  Serves 6 to 8.    For Cabbage:  Place cabbage wedges around beef for last 30 minutes or cooking time or until done. 


irish stewIrish Stew with Mint Sour Cream


12 ounces lean, boneless lamb, cut into 1-inch cubes

2 cups beef broth

1/4 teaspoon salt

1/8 teaspoon pepper

1 bay leaf

3 medium potatoes, peeled and cut into 1-inch chunks

2 medium onions, cut into wedges

1 1/2 cups sliced carrots

1/2 teaspoon dried thyme, crushed

1/2 teaspoon dried basil, crushed

1/2 cup cold beer or water

2 tablespoons all-purpose flour

1/3 cup dairy sour cream

2 teaspoons snipped fresh mint

In a large saucepan or Dutch oven combine lamb, broth, salt, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim fat off meat mixture. Add potatoes, onions, carrots, thyme, and basil. Cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf.

In a small bowl stir beer or water into flour. Stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

To serve, stir together the sour cream and mint. Dollop each serving with sour cream mixture.

Makes 4 servings.

Make-Ahead Tip: Combine sour cream and mint; cover and chill up to 24 hours.

irish pot roast with guinessPot Roast with Guinness


6 servings

This rich-flavored pot roast makes an ideal supper. Beef brisket has the best flavor, but arm or cross rib pot roast will work equally well also.


2 tablespoons oil

2 pounds beef brisket

2 onions, coarsely chopped

6 celery ribs, thickly sliced

1 pound carrots, cut into large chunks

1 1/2 pounds potatoes, cut into large chunks

2 tablespoons flour

2 cups beef stock

1 1/4 cups Guinness stout

1 bay leaf

3 teaspoons dried thyme

1 teaspoon brown sugar

2 tablespoons whole grain mustard

1 tablespoon tomato paste

Salt (to taste)

Pepper (to taste)

Preheat the oven to 350 degrees F.

Heat the oil in a large flameproof casserole and brown the meat on all sides; remove from pan and drain. Add the onions and cook for 3-4 minutes or until tender and just starting to brown, stirring constantly. Add the celery, carrots, and potatoes and cook over medium heat for 3-4 minutes or until they start to get some color. Add the flour and cook for 1 more minute; blend in the stock and Guinness, mixing until combined. Bring mixture to a boil, stirring constantly. Add the bay leaf, thyme, brown sugar, mustard, tomato paste, and season to taste with the salt and pepper.

Place the brisket on top, and cover tightly; place in the oven and bake for 2 1/2 hours or until meat and vegetables are tender (adjust the seasoning and add a pinch more of sugar if necessary).


Irish bacon and pastaIrish Bacon with Pasta


Serves 4.


4 slices Shannon Traditional Irish Bacon, cut

    crosswise into 1/4 inch strips

8 ounces dried corkscrew pasta

2 cloves garlic, minced

1 small onion, finely chopped

1/2 cup chicken broth

1/8 teaspoon dried hot pepper flakes

4 cups fresh or frozen broccoli florets

2 tablespoons grated Parmesan cheese

Salt and black pepper to taste

Prepare the pasta as directed on the manufacturer’s packaging, in a pot of lightly salted water brought to a rolling boil.

While the pasta is roiling in the pot, cook the Irish bacon strips in a non-stick skillet over medium heat just until brown. Stir in garlic and chopped onion; cover and cook for several minutes or until onion is soft.

Increase the heat to medium-high and add the chicken broth to the skillet. Season with the hot pepper flakes, and add the fresh broccoli. If using frozen broccoli florets, make sure the vegetable is completely thawed and drained well.

Cover the skillet, and cook the mixture for 7 to 8 minutes, until broccoli is just crisp-tender and still bright green. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

Toss the bacon and broccoli with the hot cooked pasta. Serve immediately.


corned beef casseroleBit  O’ Irish Casserole


1 (8 ounce) package medium size noodles

1 (12 ounce) can corned beef, cubed

1/2 pound Cheddar cheese, cubed

1/2 cup milk

1 can cream of chicken soup

1 (10 ounce) package frozen peas, rinsed with hot water and drained

1 (3 1/2 ounce) can French-fried onions

Cook noodles in boiling, salted water until tender, drain. Mix noodles lightly with remaining ingredients except French-fried onions. Put into buttered 2-quart casserole. Bake uncovered at 425 degrees F for 15 to 20 minutes. During last 2 minutes of baking, sprinkle onions over top.


Spiced Corned Beef Glazed in Cranapple Sauce

1 (10 to 12 pound) corned beef brisket


2 medium onions, quartered

2 carrots, sliced

4 bay leaves

2 teaspoons whole black pepper

2 teaspoons whole allspice

1 teaspoon whole cloves


Place corned beef and remaining ingredients except sauce in large kettle, adding enough water to cover beef. Simmer for 3 hours or until tender. Cool. Slice thin. Place overlapping slices in shallow baking dish. Pour Cranapple Sauce over beef. Bake, basting frequently, in a 350 degree F oven about 40 minutes. Place on large platter. Pour remaining sauce over beef and serve.


Cranapple Sauce

cran apple sauce

1 (16 ounce) can whole cranberry sauce

2 cups Cranapple juice

4 teaspoons prepared hot mustard

2 teaspoons prepared horseradish

Grated peel and juice of 2 oranges

Combine ingredients in saucepan. Heat thoroughly.

Serves 12.

Helene Rodriques

Helene Rodriques is a chef who cares about health she is agraduate of Keiser University Center for Culinary Arts, specializing in healthy foods. She is a teacher, lecturer & consultant on cooking Her kitchen provides traditional family cooking, tips to learn how to cook as well as new twists on recipes to make them healthier.

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