Can you hear the bagpipes? We can, especially now that we’re cooking up these Emerald Isle recipes, a delicious celebration of all things Celtic.


1. Hearty Irish Beef Stew

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3 1/2 lbs. stewing beef, cut into 1-inch cubes
1/4 cup flour
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
2 tbsp canola oil

1 tbsp canola oil
4 cups diced yellow onion
2 cups sliced white mushrooms
1 cup diced celery
2 large garlic cloves, minced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 dried bay leaves
10 sprigs fresh thyme, tied with kitchen string
1 1/3 cups dry red wine
1 1/3 cups Guinness
4 cups beef broth
2 cups carrots, peeled and cut into 1-inch cubes
2 cups turnips, peeled and cut into 1-inch cubes
2 cups red potatoes, peeled and cut into 1-inch cubes
1 cup parsnips, peeled and cut into 1-inch cubes


1) Place beef in a large bowl and toss with flour, 3/4 tsp salt and 3/4 tsp pepper. In a large soup pot, heat 2 tbsp canola oil over medium -high heat. Add meat in a single layer, browning it in batches if your pot isn’t big enough. Brown meat on all sides 5-6 minutes until a good crust forms. Transfer to a bowl and repeat with remaining beef. Wipe out pot when finished browning.

2) In the same pot, heat 1 tbsp canola oil over medium-high. Add onions, mushrooms, celery and garlic, stirring occasionally and cooking 8 minutes. Season with salt, pepper, bay leaves and thyme. Add browned beef, red wine and Guinness. Bring to a boil over medium-low heat. Add beef broth, turnips, potatoes and parsnips. Simmer uncovered on low heat for 1 hour.

Serves 10-12


2. Rosemary Roasted Potatoes

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2 lbs mini white potatoes
2 tbsp olive oil
2 tbsp whole grain Dijon mustard
1 tbsp chopped fresh rosemary
1 tbsp fresh lemon juice
1 large garlic clove, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper


1) Preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Cut potatoes in half, or if they’re large, in quarters. Place in a large bowl and add olive oil, mustard, rosemary, lemon juice, garlic, salt, pepper and cayenne. Toss well to coat. Spread potatoes in a single layer on prepared baking sheet disregarding any excess dressing. Roast potatoes 15 minutes, turn them and roast an additional 15 minutes until crusted on the outside and tender inside. Serve immediately.

Serves 4-6


3. Junior Mint Fudgy Brownies

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1/4 cup butter
6 cups regular marshmallows
2 cups Lucky Charms Cereal
6 cups Rice Krispies Cereal

Extra Lucky Charms marshmallows to sprinkle on top


1) Melt butter in large saucepan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

2) Add Rice Krispies. Stir until well coated.

3) Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13×9 inch pan. Cut into 2 x 2 inch squares when cool.

Makes 24 squares


4. Lemon Ginger Shandy

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½ cup lager beer
½ cup ginger ale
¼ cup lemonade
Thinly sliced lemon, for garnish


In a small pitcher combine beer, ginger ale and lemonade. Stir to combine. Fill 2 glasses with ice, garnish with lemon slices and pour in Shandy.

Serves 2


5. Irish Mint Julep

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4 mint leaves
1tsp sugar
2 tsp water
1½oz Irish whiskey
¼oz Crème de Menthe

Mint sprigs, for garnish


In a tall glass, muddle the mint leaves with the sugar and water. Fill the glass with ice and pour whiskey and crème de menthe over the ice. Garnish with mint sprigs

Serves 1

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at