For my brother’s birthday, I initially prepared this cake. He dislikes traditional cakes and prefers chocolate chip cookies, therefore he (as well as the rest of the family) adored this. Every birthday since, he has requested it. I once found my dad eating leftovers from a meal I had served to ten people for breakfast the next day. Everyone who enjoys chocolate chip cookies needs to try it! With vanilla ice cream, serve.
| Prep Time: | 1 hr |
| Cook Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
- 2 tablespoons all-purpose flour
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped carrot
- 1 (12 fluid ounce) can or bottle dark beer
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 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
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- Place 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.
- About 30 minutes before the stew is ready, make the colcannon: 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. 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. Drain excess liquid, and set the cabbage aside, covered.
- 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.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 3 g |
| Protein | 25 g |
| Saturated Fat | 10 g |
| Sodium | 651 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Followed stew directions exactly, added more butter to the potatoes colcannon. Easy to do and turned out great. Yum. It’s a keeper!
Made this for St. Patrick’s day and now it is in our regular rotation, so good!
Cooked the cabbage in bacon grease. Other than that followed the recipe exactly. Was FANTASTIC. Definitely a go to recipe
Big hit for my family
I followed the recipe as written for the stew. It was the best Irish stew I’ve made so far, but still needed something. I will modify a bit next time, for my own taste. But the colcannon recipe was divine!! I took the advice of another reviewer and fried the cabbage in the bacon and wow! This is my new favorite side dish.
Best beef stew I have ever made to date. I thought how can adding a little cabbage, bacon and parsley to potatoes make a difference? It elevates the dish! Well worth the little extra effort!
First time making this dish and it turned out great!! Followed recipe ingredients I just need to find a balance for the herbs/seasoning I normally use. We had started to eat when I realized I forgot to take pictures …next time
Some have recommended against using Guinness Stout because of the bitterness. Note that there is a dark Guinness which is milder than the popular Stout and is available at your local liquor store. Myself, I use Taddy Porter, an excellent dark beer.
Addictive! And so easy to make. It’s a hearty, stick to your ribs meal for those cold nights! Any stout will do; we used a microbrew stout. Kids and adults loved it.
This is, without a doubt, the best Irish stew I have ever eaten. I made it exactly as written (as I usually do the first time I cook a new recipe), and I wouldn’t change a thing. My husband, who refuses to eat cabbage, loved the colcannon. If I could give it more stars I would.
Followed the directions exactly as they are and it turned out fabulous! Big hit with everyone. Will def be adding to my cooking Rolodex.
Amazing! Chose to use half potatoes and half parsnips and sauté the cabbage in a little bacon grease. This is delicious and everyone including kids devoured it. My new favorite St. Patrick’s day meal!
I followed the stew recipe to the letter. Having made Colcannon before, I added about 2X half & half and 2x butter, olong with chopped green onion stalks & chive. I made the cabbage version. I used golden potatoes. Still minor changes. This was a hit.
The recipe, prepared as written, was delicious. Easy comfort food for a winter day.
This is in our regular rotation of meals. It is FABULOUS! I serve it on regular mashed potatoes but otherwise, I make it as published.
This is soo good! I sometimes make it upside down. A big Cocannon topping on a delicious Irish Stew pie. The tastes are deliciously comfortable food. If you want to make the colcannon on top, bake it in a hot oven until potatoes start to brown, and stew is hot. Even better the next day, if you make make lots like we do. Great recipe!
Super yummy!!!
This recipe is really really good, and definitely comfort food! I’ve never had cabbage in mashed potatoes before, but it’s awesome. I had to cook longer than the 90 minutes for the meat to be tender, but great recipe
Gave it 4 stars only because it won’t be a weekly dinner. It was delicious, but does take a while to cook. The slow roasting I think is what gives it the sumptuous flavor. Note: I didnt have beer, so I used broth instead.
Turned out delicious! I love bacon and would add 4 strips thick bacon instead of 2.
Oh my gosh!!!! I consider myself a really good cook but THIS BLEW EVERY RECIPE IVE EVER MADE OUT OF THE WATER! I used a Yuenling beer, and followed the recipe and it came out amazing. I did add a table spoon of brown sugar and it added such a subtle but AMAZING flavor. I’ve ate three servings already lol