Irish Beef Stew with Colcannon: A Hearty and Traditional Dish

There’s nothing quite like a rich, slow-cooked Irish Beef Stew served alongside a comforting bowl of Colcannon. This dish is perfect for chilly nights, family dinners, or St. Patrick’s Day celebrations. Packed with tender beef, flavorful vegetables, and creamy mashed potatoes with cabbage and bacon, this meal is a true taste of Ireland. If you’re looking for an authentic and satisfying dinner, this is the recipe for you!

Why You’ll Love This Recipe

• Rich and Hearty: Slow-braised beef in a flavorful beer-infused broth makes for a melt-in-your-mouth experience.
• Traditional and Comforting: This dish is a classic Irish staple, perfect for cozy dinners.
• Perfect for Meal Prep: It reheats beautifully, making it great for leftovers.
• Easy to Make: While it takes some time to cook, the process is simple and yields impressive results.

Ingredients

For the Irish Beef Stew:

• 1 tablespoon vegetable oil
• 3-pound beef chuck roast, trimmed of fat and cut into ½-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

For the 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

Kitchen Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Cutting board and sharp knife
• Measuring spoons and cups
• Large pot for boiling potatoes
• Skillet for cooking bacon
• Mixing bowl for mashing potatoes

Step-by-Step Instructions

Making the Irish Beef Stew

1. Preheat the oven to 325°F (165°C).
2. Brown the beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, cook the beef until browned on all sides.
3. Coat the beef: Return all browned beef to the Dutch oven, sprinkle with flour, and stir lightly to coat.
4. Build the broth: Stir in dark beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper. Bring to a boil, then cover.
5. Cook in the oven: Transfer the Dutch oven to the preheated oven and cook for 45 minutes. Uncover, stir, and continue cooking for another 45 minutes, until the beef is fork-tender and the liquid has reduced by half.

Making the Colcannon

1. Cook the bacon: In a large deep skillet, cook bacon over medium-high heat until crispy. Drain on a paper towel and crumble.
2. Boil the potatoes: Place the potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Drain and allow to steam dry.
3. Cook the cabbage: Place cabbage in a microwave-safe bowl with 1-2 tablespoons of water. Cover and microwave for 5 minutes, stirring halfway through.
4. Mash the potatoes: In a large bowl, mash the potatoes with warm milk, butter, salt, and pepper until smooth.
5. Combine ingredients: Stir in cabbage, crumbled bacon, and parsley until well combined.

Serving the Dish

1. Place a scoop of colcannon onto a plate.
2. Make a hollow in the center and ladle the beer-braised beef stew into it.
3. Serve hot and enjoy!

Recipe Tips & Variations

• Beer Substitute: If you prefer not to use beer, swap it with beef broth or a mix of broth and a splash of balsamic vinegar for depth of flavor.
• Vegetable Additions: Try adding parsnips or celery for more texture.
• Make It Gluten-Free: Use gluten-free flour and a gluten-free stout.
• Slow Cooker Option: Sear the beef first, then add everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

How to Store and Reheat Leftovers

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: The stew can be frozen for up to 3 months. However, colcannon doesn’t freeze as well due to the dairy content.
• Reheating: Warm the stew on the stovetop over medium heat, adding a splash of broth if needed. Reheat colcannon in the microwave or on the stovetop with a bit of butter to restore creaminess.

Food and Drink Pairings

• Pair with Soda Bread: A slice of warm Irish soda bread is perfect for soaking up the flavorful broth.
• Drink Pairings: A pint of Guinness or a smooth Irish whiskey complements the deep flavors of the stew.
• Side Salad: A fresh salad, like a Honeycrisp Apple and Feta Salad, balances the richness of the dish.

FAQ

Can I make this stew in advance?

Yes! The flavors develop even more overnight. Simply reheat gently before serving.

What’s the best cut of beef for Irish stew?

Beef chuck roast is ideal as it becomes tender after slow cooking.

Can I use lamb instead of beef?

Absolutely! Traditional Irish stew is often made with lamb.

How can I make this dish vegetarian?

Replace the beef with mushrooms or lentils and use vegetable broth instead of beer.

Final Thoughts & Call to Action

This Irish Beef Stew with Colcannon is the ultimate comfort food, perfect for any occasion. Whether you’re celebrating St. Patrick’s Day or just craving a warm, hearty meal, this recipe will not disappoint.

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