Beer Braised Irish Stew and Colcannon

Beer Braised Irish Stew and Colcannon

147 Reviews 16 Pics
  • Prep

    1 h
  • Cook

    2 h
  • Ready In

    3 h
MNIKOLAISEN
Recipe by  MNIKOLAISEN

“This is a recipe I shared with my girlfriends from my recipe club last year! It is a yummy alternative to corn beef for St. Pat's Day and a wonderful anytime dish!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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. 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. 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. 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. 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. 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. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

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Reviews (147)

Rate This Recipe
SunnyByrd
73

SunnyByrd

Excellent! I made this recipe as written, except I doubled it and sauteed the cabbage for the Colcannon in my bacon pan instead of microwaving. The stew will thicken and reduce, so be careful with the salt - I added half before putting in the oven and then (very lightly) salted to taste when it was done. The Colcannon is perfect! Thanks for the recipe!

momoffive
56

momoffive

This was a fantastic recipe! I made the stew with a can of Guinness beer. After browning the meat in a skillet, I threw everything in the crockpot and cooked on low for 7 hours. The meat was very tender. The colcannon was delicious. I made the entire dish ahead of time and microwaved it when we were ready to eat. The stew and colcannon combination is really good together. The adults loved it and my kids ate it without complaints!

baxter
48

baxter

I never rate a recipe as I rely on the women to tell if its good or not. But this stew has to be spoken up about. It is purely a mans stew. Strong and robust I made this on a hunting trip with my buds they just loved it. It realy is great

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 24.4 g
  • 37%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 25.3 g
  • 51%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 651 mg
  • 26%

Based on a 2,000 calorie diet

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