Beer Braised Irish Stew and Colcannon

4.7
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261 Reviews
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Beef stew is served with colcannon in this recipe that I shared with girlfriends in my recipe club last year. It is a yummy alternative to corned beef for St. Patrick's Day and a wonderful anytime dish!

Submitted by Maureen Kelly-Nikolaisen
Updated on January 15, 2024
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Prep Time:
1 hr
Cook Time:
2 hrs
Total Time:
3 hrs
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

Irish Stew:

  • 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

  • ½ teaspoon ground black pepper

Colcannon:

  • 3 slices bacon

  • 2 pounds russet potatoes, peeled and cut into chunks

  • 2 cups thinly sliced cabbage

  • ¼ cup milk, warmed

  • 2 tablespoons butter

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 2 tablespoons minced fresh parsley

Directions

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

  2. Make stew: Heat oil in a large Dutch oven over medium-high heat until very hot. Working in 2 batches, cook and stir beef in hot oil until browned. Return all of the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat. Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil and cover.

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

  4. Meanwhile, make colcannon: Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon and set aside.

  5. About 30 minutes before stew is ready, place 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, 1 to 2 minutes.

  6. Place cabbage into a microwave-safe bowl and add 1 to 2 tablespoons water. Cover and microwave on high for about 2 minutes 30 seconds; uncover (watch out for steam) and stir cabbage. Cover again and microwave until cabbage is slightly tender but not mushy, about 2 minutes 30 seconds more. Drain excess liquid and set cabbage aside, covered.

  7. Place potatoes into a large bowl; add warm milk, butter, salt, and pepper. Beat with an electric mixer until smooth and creamy. Stir in 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 beef stew.

443 home cooks made it!

Nutrition Facts (per serving)

453 Calories
24g Fat
30g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 453
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 89mg 30%
Sodium 651mg 28%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 25g 51%
Vitamin C 19mg 21%
Calcium 66mg 5%
Iron 4mg 24%
Potassium 847mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.