Description

This rustic Irish beef stew is slow-simmered to tender perfection with rich gravy, root vegetables, and deep, savory flavor. Paired with creamy colcannon mash—potatoes whipped with cabbage and green onions—it’s a dish that wraps you up like a warm Irish blanket. Perfect for cozy nights, Sunday dinners, or feeding a hungry crowd with something soulful and satisfying.

Ingredients

Scale

For the Beef Stew:

2 lbs beef chuck, cut into cubes

2 tablespoons flour

Salt and black pepper, to taste

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons 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

For the Colcannon Mash:

2 lbs potatoes, peeled and cubed

1/2 small green cabbage, shredded

1/2 cup green onions, sliced

4 tablespoons butter

1/2 cup milk or cream

Salt and pepper, to taste

Instructions

Toss beef with flour, salt, and pepper. Brown in olive oil over medium heat in a large pot or Dutch oven. Work in batches if needed.

Remove beef and sauté onions and garlic until soft. Stir in tomato paste.

Deglaze with Guinness (if using), scraping the bottom, then add broth, beef, carrots, parsnips, thyme, and bay leaf. Bring to a boil, reduce heat, cover, and simmer 1.5–2 hours until beef is fork-tender.

For colcannon, boil potatoes until tender. Drain and mash with butter and milk.

In a skillet, sauté cabbage and green onions until softened, then fold into mashed potatoes. Season to taste.

Serve stew ladled over a generous scoop of colcannon mash.

Prep Time: 20 minutes
Cook Time: 2 hours

Nutrition

Calories: 620 / Serving
Sugar: 6g / Serving
Sodium: 640mg / Serving
Fat: 28g / Serving
Carbohydrates: 52g / Serving
Protein: 42g / Serving
Cholesterol: 145mg / Serving