Delicious Beer-Braised Irish Stew and Colcannon

Indulge in the rich and flavorful Beer-Braised Irish Stew paired with creamy Colcannon, a classic Irish side dish. This hearty dish is made with tender chunks of beef, vegetables, and a savory broth infused with Irish beer. Serve it alongside Colcannon, a blend of creamy mashed potatoes and tender cabbage, for the ultimate comfort food experience. Perfect for St. Patrick's Day or any cozy dinner gathering, this recipe is sure to impress.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 bottle Irish stout beer
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Salt and pepper to taste
• For the Colcannon:
• 4 large russet potatoes, peeled and cut into chunks
• 4 tablespoons unsalted butter
• 1/2 cup milk
• 1 small head cabbage, cored and thinly sliced
• Salt and pepper to taste

Directions

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove the beef from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes translucent.
3. Add the sliced carrots and parsnips to the pot and cook for a few minutes.
4. Stir in the tomato paste and cook for another minute.
5. Return the browned beef cubes to the pot and pour in the beef broth and Irish stout beer. Add Worcestershire sauce, bay leaves, salt, and pepper. Stir well to combine.
6. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours or until the beef is tender.
7. While the stew is simmering, prepare the Colcannon. Boil the peeled and cut potatoes in a large pot of salted water until tender. Drain well.
8. In a separate pot, melt the butter over medium heat. Add the thinly sliced cabbage and cook until softened.
9. In a large mixing bowl, mash the cooked potatoes. Gradually add milk and butter, and continue mashing until creamy and well combined. Season with salt and pepper.
10. Fold the softened cabbage into the mashed potatoes, mixing well.
11. Once the stew is ready, remove the bay leaves and adjust the seasoning if needed.
12. Serve the Beer-Braised Irish Stew hot in bowls, accompanied by a generous scoop of Colcannon.

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