Cooking made easy
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and
ScrummyChef will instantly come up with a new recipe just for you.

Irish Beer-Braised Stew with Colcannon

4.7
Save
Rate
Tap to rate
PREP TIME
60 min
COOKING TIME
120 min
TOTAL TIME
180 min
SERVINGS
8 servings
Dinner Irish
Irish Beer-Braised Stew with Colcannon
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 dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 slices bacon
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 2 cups thinly sliced cabbage
  • 1/4 cup milk, warmed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley
Instructions
1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2
Begin preparing the stew by heating oil in a large Dutch oven over medium-high heat until it reaches a very hot state. Divide the beef into two batches and cook, stirring constantly, in the hot oil until it is nicely browned. Return all of the beef to the Dutch oven, sprinkle with flour, and stir gently to coat everything evenly. Add beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper to the pot. Bring the mixture to a boil and cover it with a lid.
3
Next, place the preheated Dutch oven into your oven and cook for 45 minutes. After that, remove the lid, stir the stew, and continue cooking until the beef is extremely tender and the liquid has been reduced by half, taking about 45 more minutes to accomplish.
4
While you wait for the stew to finish cooking, prepare the colcannon. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until it is evenly browned and crispy. Remove the bacon from the skillet with a spoon and place it on a paper towel-lined plate to drain excess grease. Crumble the bacon into small pieces and set it aside for later use.
5
About 30 minutes before you plan to serve the stew, fill a large pot with potatoes and cover them with salted water. Bring the water to a boil, then reduce the heat to medium-low and cover the pot. Let the potatoes simmer until they are tender, taking around 20 minutes to do so. Remove the potatoes from the pot and allow them to steam dry for 1-2 minutes.
6
Place cabbage into a microwave-safe bowl, add 1 to 2 tablespoons of water, and cover the bowl with a lid. Microwave on high for about 2 minutes and 30 seconds, then uncover the bowl (be careful of steam) and stir the cabbage. Cover the bowl again and microwave until the cabbage is slightly tender but not mushy, taking another 2 minutes and 30 seconds to accomplish. Remove excess liquid from the cabbage and set it aside, covered.
7
Add potatoes to a large bowl and pour in warm milk. Add butter, salt, and pepper to the bowl, then beat everything together with an electric mixer until it is smooth and creamy. Stir in cabbage, crumbled bacon, and parsley until everything is well combined.
8
Finally, serve the colcannon by placing a scoop of it onto a plate and making a hollow in the middle. Fill the hollow with beef stew to complete your meal.