A hearty and filling stew any time of the year, but especially on St. Patricks Day!
Beer Braised Irish Stew and Colcannon
- 1 tablespoon vegetable oil
- 1 3 lb beef chuck roast (trimmed of fat and cut into 1/2-inch cubes)
- 1 12 oz bottle dark beer
- 2 tablespoons flour
- 1 cup onion (chopped in chunks)
- 1 cup carrot (chopped in chunks)
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic (peeled minced)
- 2 tablespoons Worcestershire sauce
- 3 slices bacon
- 2 pounds russet potatoes peeled and cut into chunks
- 2 cups cabbage (thinly sliced)
- ¼ cup milk warmed
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley (minced)
- Preheat oven to 325°F (165°C).
- Wash, peel, and cut potatoes. Place in large pot. Add lightly salted water. Set aside.
- In a large Dutch oven, heat oil over a medium-high heart. Once the Dutch oven and oile are heated, begin browning the roast. Make sure to brown all sides of the cut cubes. When the meat is browned, sprinkle flour over meat and stir. When the flour disolves, add thebay leaves dark beer, onion, thyme, carrots, garlic, Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to the boil. Cover.
- Place the Ducth oven in oven. Cook 45 minutes. Stir the stew and cook until liquid is reduced by half and roast is tender. Approximately 45 more minutes.
- While stew is finishing: Over medium-high heat, cook back in a large skillet. Once cooked, place bacon on paper towel to drain grease. Pat bacon dry and then crumbe. Set aside.
- While bacon is cooking: Bring pot of potatoes to the boil. Then reduce heat to a medium-low. Cover and summer until potatoes are tender. Approximately 20 minutes. Drain and allow to site for a few minutes.
- Place the cabbage in medium-sized pot and cover with water, add 1 tablespoon of salt. Boil approximately 12 - 15 minutes. Cabbage is done when slightly tender. Drain water, cover and set aside.
- Put boiled potatoes in a large bowl with 1/2 teaspoon salt, 1/3 teaspoon pepper, and milk. Using a mixer, blend until creamy. Mix in crumbled bacon, cabbage and parsley.
- Serve by placing a heaping scoop of Colcannon on a plate. Create a hollow and then fill it with the stew.