Beer-Braised Irish Stew and Colcannon

Name: Beer-Braised Irish Stew and Colcannon
Total time: 120 min
Yield: 8 Servings
Ingredients: 1 tablespoon vegetable oil; 1 (3 pound) beef chuck roast, trimmed of fat and cut into ½-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 dried thyme; 🧂 1 teaspoon salt; ½ teaspoon ground black pepper; 3 slices bacon; 🥔 2 pounds russet potatoes, peeled and cut into chunks; 2 cups thinly sliced cabbage; 🥛 ¼ cup milk, warmed; 2 tablespoons butter; 🧂 ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons minced fresh parsley

Cost $25, save $30

Source: Recommended by CookPal

120 Min
8 Servings
$25

Beer-Braised Irish Stew and Colcannon

Cost $25, save $30

Source: Recommended by CookPal

120 Min
8 Servings
$25

INGREDIENTS

Beef Stew
- 1 tablespoon vegetable oil
- 1 (3 pound) beef chuck roast, trimmed of fat and cut into ½-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 dried thyme
- 🧂 1 teaspoon salt
- ½ teaspoon ground black pepper
Colcannon
- 3 slices bacon
- 🥔 2 pounds russet potatoes, peeled and cut into chunks
- 2 cups thinly sliced cabbage
- 🥛 ¼ cup milk, warmed
- 2 tablespoons butter
- 🧂 ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons minced fresh parsley

STEPS

Preheat the oven to 325°F (165°C).

Heat vegetable oil in a large Dutch oven over medium-high heat until very hot. Working in 2 batches, cook and stir beef in hot oil until browned. Return all the meat to the Dutch oven.

Sprinkle the beef with flour and stir lightly to coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil and cover.

Place the Dutch oven into the preheated oven and cook for 45 minutes. Uncover, stir, and cook for an additional 45 minutes until beef is very tender and liquid is reduced by half.

Cook bacon in a skillet over medium-high heat until evenly browned, about 10 minutes. Drain on paper towels, crumble, and set aside.

Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat, cover, and simmer until tender, about 20 minutes. Drain and let steam dry for 2 minutes.

Place cabbage in a microwave-safe bowl with 1–2 tablespoons of water. Cover and microwave for 5 minutes total, stirring halfway through, until tender but not mushy. Drain any excess liquid.

Mash the potatoes with warm milk, butter, salt, and pepper until smooth. Stir in cabbage, crumbled bacon, and parsley until well combined.

To serve, place a scoop of colcannon onto a plate, make a hollow in the center, and fill with beef stew.

NUTRIENTS

Per 1 serving

🔥

453

Calories

25
Protein
30
Carbs
24
Fats

💡 Use high-quality dark beer for a richer flavor in the stew.Microwaving the cabbage saves time compared to stovetop steaming.For a thicker consistency, mash a few stew vegetables into the sauce.Colcannon pairs well with other hearty stews or as a side dish for roasted meats.