adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beer Braised Irish Stew and Colcannon
Beer Braised Irish Stew and Colcannon
0 Likes
Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Indulge in creamy colcannon paired with rich beef stew simmered in dark beer with carrots and onions until tender.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 (12 fluid ounce) can or bottle dark beer
  • 1 cup coarsely chopped onion
  • 1 cup coarsely chopped carrot
  • 2 bay leaves
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 0.5 teaspoon ground black pepper
  • 3 slices bacon
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 2 cups thinly sliced cabbage
  • 0.25 cup milk, warmed
  • 2 tablespoons butter
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley
Instructions:
  • Preheat the oven to 325°F (165°C) for the perfect cooking temperature.
  • To make the stew, heat a generous amount of oil in a large Dutch oven over medium-high heat until sizzling. Brown the beef in two batches until golden. Add all the meat back to the pot, sprinkle with flour, and gently coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil, cover, and simmer.
  • Place the Dutch oven in the preheated oven and cook for 45 minutes. Uncover, stir, and continue cooking until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  • Prepare the colcannon by crisping bacon in a large, deep skillet over medium-high heat until perfectly browned, around 10 minutes. Place the bacon on a paper towel-lined plate to drain, then crumble and set aside.
  • Thirty minutes before the stew is done, boil potatoes in a pot of salted water until tender, about 20 minutes. Drain and let steam dry for 1 to 2 minutes.
  • Place the cabbage in a microwave-safe bowl and pour in 1 to 2 tablespoons of water. Cover and microwave on high for 2 minutes 30 seconds; carefully uncover (mind the steam) and stir the cabbage. Cover again and continue to microwave until the cabbage is slightly tender, around 2 minutes 30 seconds more. Drain any extra liquid and keep the cabbage covered.
  • In a large bowl, combine potatoes with warm milk, butter, salt, and pepper. Use an electric mixer to whip until creamy. Fold in cabbage, crumbled bacon, and parsley until fully incorporated.
  • Serve by spooning a generous scoop of colcannon onto a plate, creating a well in the center, and filling it with flavorful beef stew.

Similar Recipes