Beer Braised Irish Stew and Colcannon

By mrboyton

Ingredients

• Irish Stew:
• 1 1 1 tablespoon vegetable oil
• 1 1 1/2-inch 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
• 2 2 2 tablespoons all-purpose flour
• 1 1 1 cup coarsely chopped onion
• 1 1 1 cup coarsely chopped carrot
• 1 1 fluid ounce) can 1 (12 fluid ounce) can or bottle dark beer
• 2 2 2 bay leaves
• 1 1 1 teaspoon dried thyme
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon ground black pepper
• 2 2 2 cloves garlic, minced
• 2 2 2 tablespoons Worcestershire sauce
• Calcannon:
• 3 3 3 slices bacon
• 2 2 2 pounds russet potatoes, peeled and cut into chunks
• 2 2 2 cups thinly sliced cabbage
• 1/4 1/4 1/4 cup milk, warmed
• 2 2 2 tablespoons butter
• 1/2 1/2 1/2 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground black pepper
• 2 2 2 tablespoons minced fresh parsley
• Directions
• 1 1.Preheat to 325 to 325 degrees F (165 degrees C).
• 3 3.Place 45 45 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.
• 4 4.Place 10 the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
• 7 7.Place 1/2 1/4 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.
• 8 8.To 8.To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Details

Servings 8
Adapted from allrecipes.com

Preparation

Step 1

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