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kenyonteam

Grilled Irish Beef with Potatoes and Carrots

A fast and easy supper, perfect for St. Paddy's Day. Our take on the flavors of an Irish Beef and Guinness Stew, just on the grill!

Mar 3 -  35m cook

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Prep time:

30 min ( +12hrs marinating)

Cook time

 35m

Total time

1hr 10m ( +12hrs marinating)

Makes

4pp

Marinade:

stout beer (such as Guinness)
1 cup
finely chopped red onion
1/2 cup
soy sauce
1/3 cup
honey
1 tbsp
rosemary, finely chopped
1 tbsp
garlic cloves, minced or pressed
3
Worcestershire sauce
2 tsp
angus beef chuck stew beef
2lbs
large red potatoes
4-5
baby carrots
1lb
parsley
garnish
salt & pepper
to taste
1
Marinade: Combine the beer, onion, soy sauce, honey, rosemary, garlic and Worcestershire sauce in a large sealable container.
2
Season the beef with salt and pepper and then submerge in the marinade. Refrigerate overnight or 12 hours. (the longer the more tender)
3
About 30 minutes before you are ready to cook the steaks, remove them from the fridge and the marinade. Pour the marinade into a small saucepan and bring to a boil. Simmer for 20 minutes, until reduced and thickened.
4
Add 2 cups of beer to the drip tray. Preheat your Kenyon Grill to high heat.
5
Cut potatoes into ¼ inch slices. In a small bowl mix potatoes with olive oil, rosemary, parsley, salt & pepper. Place on grill and cook on high for 10 minutes per side. Set aside.
6
Place the beef chuck on direct heat and grill for 3-5 minutes per side.
7
In a small bowl mix baby carrots with olive oil, parsley, salt & pepper. Place on grill and cook for 3 minutes per side.
8
Plate carrots and potatoes and place beef on top. Cover in leftover marinade, serve warm.

TIP

Use New York strip steak instead of beef chuck for a more tender meat selection.

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