Irish Beef Stew with Colcannon

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.

Traditional Irish beef stew atop creamy mashed potatoes, with fresh herbs on top, a slice of lemon to the side, and brown bread arranged on a white plate.

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A plate of Irish stew served on a bed of mashed potatoes garnished with dill, accompanied by a lemon wedge and slices of brown bread.



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Traditional Irish beef stew atop creamy mashed potatoes, with fresh herbs on top, a slice of lemon to the side, and brown bread arranged on a white plate.

Irish Beef Stew with Colcannon

Nesting Lane Indulge
Beef Stew with Colcannon Recipe. Indulge in an Irish classic dinner, perfect for St. Patrick's Day or any cozy dinner.
No ratings yet
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Course Main Course
Cuisine Irish
Servings 8

Ingredients
  

Irish Stew:

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

Calories: 453kcalCarbohydrates: 30gProtein: 25gFat: 24gSaturated Fat: 10gCholesterol: 89mgSodium: 651mgFiber: 3gSugar: 4gVitamin C: 19mgCalcium: 66mgIron: 4mg
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