Irish Beef Stew with Colcannon
This hearty Irish beef stew features tender beef, root vegetables, and rich gravy, paired with creamy colcannon mash made of potatoes, cabbage, and green onions for a warming meal.
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.