Beer Braised Irish Stew and Colcannon

Name: Beer Braised Irish Stew and Colcannon
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: European, Irish
Ingredients: 3 slices bacon; 2 bay leaves; 1 kilograms beef chuck roast, trimmed of fat and cut into 1/2-inch cubes; 2 Tbsps butter; 473 milliliters thinly sliced cabbage; 237 milliliters coarsely chopped carrot; 1 teaspoon dried thyme; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh parsley; 2 cloves garlic, minced; 0 teaspoons ground black pepper; 59 milliliters milk, warmed; 237 milliliters coarsely chopped onion; 907 grams russet potatoes, peeled and cut into chunks; 1 teaspoons salt; 1 Tbsp vegetable oil; 2 Tbsps Worcestershire sauce

Beer Braised Irish Stew and Colcannon might be a good recipe to expand your side dish collection. This recipe serves 8. One serving contains 506 calories, 37g of protein, and 28g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have onion, bay leaves, salt, and a few other ingredients on hand, you can make it. It is perfect for st. patrick day. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes approximately 3 hours. If you like this recipe, you might also like recipes such as Beer Braised Irish Stew and Colcannon, Annie Gunns Irish Coddle – this Irish stew is filled with bacon, sausages, beer, potatoes, and more, and Irish Beef Stew with Guinness® Beer.

Instructions

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

Equipment you will use

Oven

Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

Ingredients you will need

Worcestershire Sauce

Vegetable Oil

Bay Leaves

Dark Beer

Carrot

Garlic

Pepper

All Purpose Flour

Onion

Thyme

Meat

Salt

Equipment you will use

Dutch Oven

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

Ingredients you will need

Beef

Stew

Equipment you will use

Dutch Oven

Oven

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Place the 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.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Drain and allow to steam dry for a minute or two.

Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy.

Ingredients you will need

Cabbage

Water

Equipment you will use

Microwave

Bowl

Drain excess liquid, and set the cabbage aside, covered.

Ingredients you will need

Cabbage

Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

Ingredients you will need

Real Bacon Pieces