Buffalo Rising Online

Mar 13th, 11:37am By Christa Glennie Seychew

Hopefully, by the end of this month, our chilly winter season will begin to fade into spring. Of course we look forward to the warmer temperatures and the bounty of the early growing season. But it is not yet time to push aside some of the best aspects of winter, one of them being the warmth and comfort imparted by a simple, robust meal shared with family and friends. And what better inspiration than Buffalo Rising’s Sunday Suppers, which, in association with Slow Food Buffalo, connects a local chef with our readers in an effort to provide you with an easy, one-pot meal, ideal for both feeding your family and impressing your guests.

For our March feature we were fortunate enough to pair up with Chef Jay Whitney of WJ Morrissey’s Irish Pub. Chef Whitney is quick to point out that he isn’t professionally trained, but it is my opinion that there’s no substitute for good instincts and solid kitchen experience. Having spent time at WJ Morrissey’s “sister pub” in Dublin, Whitney has developed a knack for many of the dishes most closely associated with the Emerald Isle.

WJ Morrissey’s offerings lean toward American pub favorites like burgers and wings, but some Irish classics await you as well. A handful of examples include the corned beef (sandwich and dinner), fish and chips, and a full Irish breakfast (eggs, Irish sausage and bacon, black and white pudding, baked beans, tomatoes and soda bread). The Guinness Irish Stew is one of my personal favorites, and Chef Whitney tells me that it’s one of the pub’s most popular items. Lucky for us, he was willing to share his recipe. At the restaurant they serve each bowl of this warm, Irish goodness with a healthy serving of housemade mashed potatoes, and we encourage you to do the same, though it isn’t necessary. As with anything cooked long and slow, this stew is even tastier when re-heated the next day.

The preparation of Guinness Irish Stew couldn’t be easier; there’s no need to offer you any special instructions and only basic knife skills are necessary. None of the ingredients require a special trip to the store, but we do recommend that you seek out local, organic produce as often as possible. The nuances of a well-tended potato provide a complexity in both flavor and texture far beyond that of the factory-farmed, genetically-engineered versions available in most supermarkets.

WJ Morrissey’s Guinness Irish Stew serves 4-6

1 spanish onion, chopped · 4 celery stalks, chopped · 2 large carrots, chopped · 2 large russet potatoes, cut into 1” cubes · 1/2 bottle of Guinness · 1 1/2 lb stew beef, cut into 2” cubes · 1/2 cup all purpose flour · 2 qt beef stock · 1/2 cup curly parsley, chopped · 2 bay leaves · 3 tsp granulated garlic · 2 tsp paprika · 1 tbsp brown sugar · salt and coarse black pepper, to taste


Brown stew beef in a large stock pot. Drain off some of the fat. Add flour and coarse black pepper, stirring to coat the beef. Add the Guinness and mix well. With the exception of the carrots and potatoes, add the remaining ingredients. Bring to a boil. Lower the heat and simmer 30 minutes to one hour. Add the carrots and potatoes, continuing to simmer until they become soft.


WJ Morrissey’s
30 Mississippi Street, Buffalo, 14203
716.852.0930