This Rustic Irish Beef Stew with Colcannon Mash is a heartwarming dish that brings Ireland’s rich culinary heritage to your table. Slow-simmered to tender perfection, the beef stewed with root vegetables and a rich, savory gravy offers deep, comforting flavors that make it ideal for cozy evenings or Sunday family dinners.
Paired with creamy colcannon mash—velvety potatoes whipped together with sautéed cabbage and green onions—this meal invites you to experience a warm Irish blanket of nourishment and tradition in every bite.
- Slow cooking produces tender, flavorful beef infused with herbs and stout for authentic Irish taste.
- Colcannon mash adds a creamy, textured side that complements the rich stew beautifully.
- Perfect for feeding a crowd or enjoying as a soulful, satisfying dinner any chilly night.
Ingredients
- Beef chuck (2 lbs): Cubed for slow cooking, this cut becomes ultra-tender and flavorful in the stew.
- Flour (2 tablespoons): Coats the beef cubes to help brown them and thicken the stew’s gravy.
- Salt and black pepper: Essential seasonings to enhance the natural flavors of the beef.
- Olive oil (2 tablespoons): Used for browning beef and sautéing aromatics, adding richness.
- Large onion (1, chopped): Adds sweetness and depth to the stew as it slowly cooks.
- Garlic cloves (2, minced): Infuse savory aroma and flavor throughout the dish.
- Tomato paste (2 tablespoons): Concentrates umami and adds a subtle tang to the base.
- Beef broth (1 1/2 cups): Provides a savory liquid foundation that enhances the stew’s richness.
- Guinness or dark stout (1 cup, optional): Layers complex malt flavors and depth, typical for Irish stews.
- Carrots (3, peeled and sliced): Add natural sweetness and texture contrast.
- Parsnips (2, chopped): Earthy root vegetable complements carrots and beef perfectly.
- Thyme sprigs (2): Fresh herb that contributes a subtle aromatic note.
- Bay leaf (1): Infuses a mild, herbal fragrance that develops during slow simmering.
- Potatoes (2 lbs, peeled and cubed): The creamy base for colcannon mash, yielding a smooth texture.
- Green cabbage (1/2 small, shredded): Sautéed and folded into the mash for authentic Irish flavor.
- Green onions (1/2 cup, sliced): Adds mild, fresh bite to the creamy potatoes and cabbage.
- Butter (4 tablespoons): Provides richness and smoothness to the mash.
- Milk or cream (1/2 cup): Softens and moistens the mashed potatoes for a velvety finish.
- Salt and pepper: Season colcannon mash perfectly to taste.
Instructions
- Prepare and Brown the Beef
Toss the beef cubes with flour, salt, and pepper to coat evenly. Brown them in olive oil over medium heat in a large pot or Dutch oven. Browning locks in flavor and creates a rich base for the stew. Work in batches if necessary to avoid overcrowding and ensure even searing.
- Sauté Onions and Garlic
Remove browned beef and set aside. In the same pot, add chopped onions and minced garlic. Sauté until soft and translucent to build a flavorful aromatic base. This step enriches the stew with sweetness and depth before adding liquids.
- Add Tomato Paste and Deglaze
Stir in tomato paste and cook briefly to develop its deep flavor. If using, pour in Guinness or dark stout to deglaze the pot, scraping up browned bits from the bottom. This adds maltiness and complexity, which are signature to Irish stews.
- Add Broth, Vegetables, and Herbs
Return the beef to the pot and add beef broth, sliced carrots, chopped parsnips, thyme sprigs, and a bay leaf. Bring the stew to a boil, then reduce heat to low, cover, and let it simmer gently for 1.5 to 2 hours. This slow cooking makes the beef fork-tender and allows flavors to meld beautifully.
- Prepare Potatoes for Colcannon
While stew simmers, boil peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain well. This ensures the mash will be light and fluffy without excess water.
- Mash Potatoes with Butter and Milk
Mash the cooked potatoes with butter and milk or cream until smooth and creamy. This step forms the luscious base for colcannon, giving it a rich, silky texture.
- Sauté Cabbage and Green Onions
In a skillet, sauté shredded cabbage and sliced green onions until softened and slightly sweet. Incorporate these into the mashed potatoes and fold gently to keep some texture. Season the colcannon with salt and pepper to balance flavors.
- Serve Stew Over Colcannon Mash
Ladle the hearty Irish beef stew generously over a scoop of creamy colcannon mash. The warm and savory combination pairs beautifully, delivering a comforting, soul-satisfying meal.
- For best flavor, use a good quality beef chuck and fresh herbs.
- Guinness or a similar stout adds depth but can be omitted for a milder stew.
- Colcannon is traditionally made with cabbage, but kale can also be used as a tasty alternative.
Storage Tips
Store leftover stew and colcannon separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or milk to maintain moisture.
Serving Suggestions
Serve this rustic stew with crusty Irish soda bread or warm dinner rolls to soak up the flavorful gravy. A simple green salad with a tangy vinaigrette also pairs nicely, balancing the richness of the dish.
- Brown the beef well in batches to develop deep flavor without steaming the meat.
- Simmer the stew gently; high heat will toughen the meat and cloud the gravy.
- For extra creaminess, warm the milk or cream before adding to the mashed potatoes.
FAQs
- Can I make this stew in a slow cooker?
Yes, after browning the beef and sautéing aromatics, transfer ingredients to a slow cooker and cook on low for 6-8 hours until beef is tender.
- What can I substitute for Guinness if I don’t have it?
You can use beef broth or a mild ale as a substitute; the stew will still be delicious but slightly less malty.
- Is colcannon gluten-free?
Yes, traditional colcannon mash is naturally gluten-free as it contains potatoes, cabbage, and dairy without any wheat ingredients.
- Can I prepare this meal ahead of time?
Absolutely, the stew tastes even better the next day as flavors deepen. Prepare both components a day ahead and reheat gently before serving.
- How can I thicken the stew if needed?
If the gravy is too thin, mix a small amount of flour or cornstarch with cold water and stir it into the simmering stew to thicken.
- What type of potatoes work best for colcannon?
Starchy potatoes like Russets or Yukon Golds yield the creamiest mash and hold flavors well when combined with cabbage.
- Can I add other vegetables to the stew?
Yes, turnips or celery root make excellent additions that complement the root veggies and beef beautifully.
Irish Beef Stew with Colcannon
Equipment
- 1 large pot or Dutch oven
- 1 skillet
Ingredients
- 2 lbs beef chuck cubed
- 2 tbsp flour
- salt and black pepper to taste
- 2 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 1 1/2 cups beef broth
- 1 cup Guinness or other dark stout optional
- 3 carrots peeled and sliced
- 2 parsnips chopped
- 2 sprigs thyme
- 1 bay leaf
- 2 lbs potatoes peeled and cubed
- 1/2 small green cabbage shredded
- 1/2 cup green onions sliced
- 4 tbsp butter
- 1/2 cup milk or cream
- salt and pepper to taste
Instructions
- Toss beef cubes with flour, salt, and black pepper.
- Brown beef in olive oil over medium heat in a large pot, working in batches if needed; remove and set aside.
- Sauté chopped onion and minced garlic in the same pot until soft.
- Stir in tomato paste and cook briefly.
- Deglaze pot with Guinness or beef broth, scraping up browned bits.
- Add beef broth, browned beef, carrots, parsnips, thyme sprigs, and bay leaf.
- Bring to a boil, reduce heat, cover, and simmer 1.5 to 2 hours until beef is fork-tender.
- Boil potatoes until tender, then drain and mash with butter and milk or cream.
- Sauté cabbage and green onions in a skillet until softened.
- Fold sautéed cabbage and green onions into mashed potatoes and season with salt and pepper.
- Serve the beef stew ladled over a generous scoop of colcannon mash.
Notes
- Use Guinness for deeper flavor, or substitute with extra beef broth if preferred.
- Prepare stew a day ahead; flavors improve after resting.
- Store leftovers refrigerated up to 3 days or freeze for longer storage.
