It’s March!!! That means a lot of fun food and drink holidays! Mardi Gras, National Pi Day, (yes I celebrate pie, don’t you?) and of course, St. Patrick’s Day! You can find all kinds of ways to “get your green on” throughout the parks. From shakes, cupcakes, chocolates, and of course, green beer. A few years back we spent St Patrick’s Day at Disney Springs and found that Raglan Road is the party place to be, with the music, dancers, drinks and, yes, food.
While Raglan Road is a great place, the United Kingdom Pavilion in Epcot also comes alive with all things green. Now I do have to admit, I’m not a big fan of green beer. Give me a Guinness and I’ll be just fine.
The UK Pavillion in Epcot encompaces the four regions: England, Scotland, Northern Ireland, and Wales and is seen in the architecture as you stroll through. While the Rose & Crown architecture and interior design is reminiscent of a British Pub, the menu touches on each region. The name Rose & Crown was one of the symbols used when King Richard II required pubs and inns to have signs to identify them as such. Since many could not read, symbols were used. The crown over the rose symbolized the end of the War of the Roses.
Explore the UK Pavillion more with Lou in Podcast #461.
So that brings me to one of my favorite recipes in the “Delicious Disney” cookbook. The Guinness Stew from Rose & Crown has become a tradition in our house every March, along with corned beef and cabbage, reuben sandwiches, and drinking a few black and tans. Raglan Road also has a Beef Stew that they serve on occasion, but neither has it on the menu year round. While this recipe is from the cookbook, I have modified it a bit over the years.
2 pounds sirloin steak
½ cup all-purpose flour
2-4 tablespoons olive oil
2 bay leaves
2 large clove garlic, chopped
1 cup diced yellow onion
½ cup diced carrots
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1/2 teaspoon red chili flakes
1 1/2 cup Guinness Stout
Coarse salt and freshly ground
Pepper, to taste
1 quart (4 cups) beef broth
1- Cut the steak into cubes. I prefer them a little smaller than an inch so you don’t need a knife while eating the stew. Seal steak and flour in a plastic bag and shake it up!
2- Add the steak to the heated oil in your stockpot. Cook at medium-high, stirring occasionally until all sides are browned. I season with salt and pepper at this time too. Just a little. Keep the remaining flour in the bag for later.
3- Add onions, and carrots, and cook until tender, about 5 mins. Add garlic, bay leaves and cook until translucent. Sprinkle in remaining flour and cook for 1 minute, stirring constantly then add the thyme, rosemary, and chili flakes.
4- Pour in the Guinness Stout and scrape the bottom of the pan to loosen any particles while stirring. Stir until smooth, thickened, and bubbly. Season with salt and pepper. Simmer for about 10 minutes.
5- Slowly stir in beef broth and bring to a boil. Cover, reduce heat, and simmer for 1 hour. You can drink the rest of the Guinness not used in the stew while you wait. Remember to always discard bay leaves before serving.
Get some good bread for the side, grab some friends, pour more Guinness and enjoy!
What is your favorite thing to eat or do during St Patrick’s Day in Disney World? Leave a comment on the WDW Radio Clubhouse Facebook page with your suggestions!
My name is Molly and I live in South Dakota. With my art and design training and love for history, I have helped develop over 80 local history exhibits through the years as a Curator. Disney has been in my blood since I was born. Visiting my Grandparents in California also meant my parents taking us to Disneyland. Since the late 1970s, I have taken many trips to DL and WDW but sometimes it’s too long in between trips. I have always tried to stay connected to Disney from watching “The Wonderful World of Disney” every Sunday night, to movies, books and blogs. Once I found Lou on WDW Radio, it became even easier to dream of Disney in between visits!