Irish Beef Stew with Colcannon Recipe
Irish Beef Stew with Colcannon Recipe. This Irish-inspired dinner is a perfect choice for St. Patrick’s Day or any day you’re craving some comfort food.
It’s a heartwarming combo of rich beef stew and smooth colcannon, featuring straightforward ingredients that pack a punch of flavor.
The stew is loaded with beef, onions, carrots, and a splash of beer for depth, seasoned with a mix of herbs and spices.
The colcannon, a traditional Irish side, blends creamy mashed potatoes with cabbage and crispy bacon, enriched with a touch of milk and butter. It’s the kind of meal that brings everyone to the table, offering a taste of Ireland right in your kitchen.
Ideal for a hearty dinner, this dish is simple, satisfying, and sure to be a hit, especially when you’re looking to capture the spirit of St. Patrick’s Day with authentic comfort food.
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Irish Beef Stew with Colcannon
Equipment
Ingredients
Irish Stew:
- 1 tablespoon vegetable oil
- 3 pound beef chuck roast trim and cut into ½-inch cubes
- 2 tablespoon all-purpose flour
- 1 can (12 fluid ounce) dark beer
- 1 cup onion coarsely chopped
- 1 cup carrots coarsely chopped
- 2 bay leaves
- 2 tablespoon 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 cabbage thinly sliced
- ¼ cup warm milk
- 2 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon fresh parsley minced
Instructions
- Preheat your oven to 325 degrees F (165 degrees C).
For the Stew:
- In a large Dutch oven, heat oil over medium-high heat until it's very hot.
- Brown the beef in two batches, cooking and stirring until it's nicely browned.
- Put all the beef back into the Dutch oven, sprinkle with flour, and stir gently to coat the meat.
- Add beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper to the pot and stir.
- Bring the mixture to a boil, then cover the Dutch oven.
- Place the covered Dutch oven in the preheated oven and bake for 45 minutes.
- Uncover, stir the stew, and continue baking until the beef is tender and the liquid is reduced by half, about 45 more minutes.
For the Colcannon:
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes.
- Drain the bacon on a paper towel-lined plate, then crumble it and set it aside.
- Sauté the cabbage in the bacon grease, then set it aside.
- About 30 minutes before the stew is done, put the potatoes in a large pot and cover them with salted water.
- Bring the water to a boil, then lower the heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes.
- Drain the potatoes and let them steam dry for 1 to 2 minutes.
- Transfer the potatoes to a large bowl, add warm milk, butter, salt, and pepper.
- Beat with an electric mixer until the mixture is smooth and creamy.
- Stir in the sautéed cabbage, crumbled bacon, and parsley until everything is well mixed.
To Serve:
- coop some colcannon onto a plate, make a hollow in the center, and fill it with beef stew.
Nutrition
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