Sunday Recipes: Lake Norman Lucky Beef & Stout Mash

Lake Norman Lucky Beef & Stout Mash is what happens when a cozy Irish pub classic takes a detour through St. Patrick’s Day in the South. Tender beef in rich stout gravy is spooned over a fluffy puddle of scallion mashed potatoes—festive enough for the holiday, no green food dye required

Ingredients (serves 6)

Stew

• 2.5 lb beef chuck, cut in 1½‑inch cubes
• 2 tbsp neutral oil (canola or vegetable)
• 2 tbsp all‑purpose flour
• 1 large yellow onion, sliced pole‑to‑pole
• 3 large carrots, cut into thick coins
• 2 ribs celery, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 bottle (11–14 oz) dry stout (like Guinness)
• 2–3 cups beef broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp kosher salt to start (plus more to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• Optional: 1 cup frozen peas, added at the end

Mash

• 3 lb Yukon Gold potatoes, peeled and cubed
• 4 tbsp butter
• ¾ cup warm milk or half‑and‑half
• 3 tbsp finely sliced scallions or chives
• Salt and pepper to taste
• Optional: 2 tbsp sour cream for extra tang

Directions

1. Brown the beef
   Pat beef dry, season with salt and pepper, and toss with the flour. Heat oil in a heavy pot over medium‑high and brown the beef in batches until well colored. Transfer browned beef to a bowl.
2. Build the flavor base
   In the same pot, add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, scraping up any browned bits, until the onions are softened and edges are golden. Stir in garlic for 30 seconds, then tomato paste, thyme, and smoked paprika for 1 minute.
3. Deglaze and simmer
   Pour in the stout and bring to a lively simmer, scraping the bottom of the pot. Add the beef and any juices back in, then add enough beef broth to just cover. Drop in bay leaves and Worcestershire. Reduce to a gentle simmer, cover, and cook 2–2½ hours, stirring occasionally, until the beef is very tender.
4. Finish the stew
   Remove the lid for the last 20 minutes to let the sauce thicken. If using peas, stir them in for the final 5 minutes. Taste and adjust with more salt, pepper, or Worcestershire.
5. Make the “lucky mash”
   While the stew finishes, boil potatoes in well‑salted water until very tender, 15–20 minutes. Drain completely. Mash with butter, warm milk, scallions, and sour cream (if using) until creamy but still a bit rustic. Season generously with salt and pepper.
6. Serve
   Spoon a mound of mash into warm shallow bowl. Ladle the beef and stout stew over top so the potatoes form a “island” in the gravy. Garnish with extra scallions or chopped parsley if you like.

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