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.

Colcannon with Guinness stew
0 Likes
Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Irish-inspired beef stew with creamy mashed potatoes.
Ingredients:
  • 50g (1/3 cup) plain flour
  • 1kg gravy beef, cut into 3cm pieces
  • 60ml (1/4 cup) olive oil
  • 3 carrots, peeled, coarsely chopped
  • 1 brown onion, halved, coarsely chopped
  • 2 garlic cloves, crushed
  • 44.40 gm tomato paste
  • 250ml (1 cup) Guinness beer
  • 250ml (1 cup) beef stock
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 62.50 ml coarsely chopped fresh continental parsley
  • 2 tsp finely grated lemon rind
  • 1kg sebago potatoes, peeled, chopped
  • 40g butter, chopped
  • 1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
  • 4 green shallots, ends trimmed, thinly sliced
  • 125ml (1/2 cup) milk
Instructions:
  • Preheat your oven to 180°C. In a bowl, season flour with salt and pepper, then coat the beef by turning it in the seasoned flour.
  • In a large frying pan over medium-high heat, heat half of the oil. Sear the first half of the beef for 2-5 minutes on each side until browned. Transfer the browned meat to a 2.5L (10-cup) capacity ovenproof dish. Repeat the process with the remaining beef, making sure to reheat the pan between batches.
  • Heat the remaining oil in the pan over medium-high heat. Sauté the carrot, onion, and garlic until the onion is soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Pour in the Guinness, stock, thyme, and bay leaves, and bring to a boil. Transfer everything to an ovenproof dish, cover, and bake for 2 hours until the meat is tender. Season with salt and pepper to taste.
  • Boil the potato until tender, then mash until smooth. Sauté cabbage and shallot in foaming butter until tender. Combine cabbage mixture, milk, and seasoned mashed potato.
  • Plate the colcannon generously and add a generous portion of stew on top. Finish it off with a sprinkle of fresh parsley and lemon rind before serving.

Similar Recipes