Beer Braised Irish Stew and Colcannon

Ingredients

  • 1 (3 pound) beef chuck roast, trimmed of fat and cut into ½-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
  • + 15 more ingredients
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 2 cloves garlic, minced
    • 2 tablespoons Worcestershire sauce
    • Calcannon:
    • 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
    • 1 tablespoon vegetable oil
    • 2 tablespoons minced fresh parsley
    • Irish Stew:

1. Preheat oven to 325 degrees F (165 degrees C). 2. 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 ...

View full recipe at SpringPad

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