Name: Beer Braised Irish Stew and Colcannon
Prep time: 1 h
Cook time: 1 h
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Beef chuck roast, trimmed of fat and cut into 1/2-inch cubes - 1 (3 pound); All-purpose flour - 2 tablespoons; Coarsely chopped onion - 1 cup; Coarsely chopped carrot - 1 cup; Dark beer - 1 (12 fluid ounce) can or bottle; Bay leaves - 2; Dried thyme - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic, minced - 2 cloves; Worcestershire sauce - 2 tablespoons; Bacon - 3 slices; Russet potatoes, peeled and cut into chunks - 2 pounds; Thinly sliced cabbage - 2 cups; Milk, warmed - ¼ cup; Butter - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Minced fresh parsley - 2 tablespoons

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Beer Braised Irish Stew and Colcannon

1. Vegetable oil - 1 tablespoon

2. Beef chuck roast, trimmed of fat and cut into 1/2-inch cubes - 1 (3 pound)

3. All-purpose flour - 2 tablespoons

4. Coarsely chopped onion - 1 cup

5. Coarsely chopped carrot - 1 cup

6. Dark beer - 1 (12 fluid ounce) can or bottle

7. Bay leaves - 2

8. Dried thyme - 1 teaspoon

9. Salt - 1 teaspoon

10. Ground black pepper - ½ teaspoon

11. Garlic, minced - 2 cloves

12. Worcestershire sauce - 2 tablespoons

13. Bacon - 3 slices

14. Russet potatoes, peeled and cut into chunks - 2 pounds

15. Thinly sliced cabbage - 2 cups

16. Milk, warmed - ¼ cup

17. Butter - 2 tablespoons

18. Salt - ½ teaspoon

19. Ground black pepper - ¼ teaspoon

20. Minced fresh parsley - 2 tablespoons

How to cook deliciously - Beer Braised Irish Stew and Colcannon

1. Stage

Preheat oven to 325 degrees F (165 degrees C).

2. Stage

Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

3. Stage

Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

4. Stage

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

5. Stage

About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

6. Stage

Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

7. Stage

Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

8. Stage

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