Beer braised stew and colcannon

    1 hour 50 min

    This is a recipe I shared with my girlfiends from my recipe club last year.

    29 people made this

    Serves: 8 

    • Stew
    • 1.3kg stewing steak
    • 1 tablespoon vegetable oil
    • 2 tablespoons plain flour
    • 80g coarsely chopped onion
    • 80g coarsely chopped carrot
    • 330ml dark beer
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 cloves garlic, minced
    • 2 tablespoons Worcestershire sauce
    • Colcannon
    • 1kg potatoes, peeled and cut into large pieces
    • 150g shredded cabbage
    • 60ml milk, warmed
    • 2 tablespoons butter or margarine
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 rashers bacon, cooked and diced
    • 2 tablespoons minced fresh parsley

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Cut meat into 1cm cubes (or have butcher do it), discarding as much visible fat as possible. Heat oil in a casserole over medium-high heat. Add 1/2 of beef and cook until well browned on all sides. Transfer beef to plate and repeat with remaining meat. Return beef to casserole and sprinkle with flour; toss to coat. Stir in remaining stew ingredients. Bring to boil over medium-high heat. Cover and cook in a 170 C / Gas 3 oven for 45 minutes. Stir and cook uncovered until meat is fork tender and liquid is reduced by half, about 45 minutes.
    2. Colcannon: Place potatoes on a large saucepan covered with cold water and bring to the boil. Reduce heat and simmer until tender, 15 to 20 minutes.
    3. Meanwhile, place cabbage in a microwave safe dish and add 2 tablespoons of water. Cover and microwave on high for 4 to 5 minutes stirring halfway through cooking time, or until crisp but tender. Let stand covered.
    4. Drain potatoes and place in a large bowl. Add milk, butter, salt and pepper. Beat with an electric mixer to desired consistency. Drain cabbage; stir into potatoes along with the bacon and parsley.
    5. Scoop out a serving of colcannon and top with stew.

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    Reviews in English (15)


    This was surprisingly good. I made this as part of the Allrecipes Allstars March 2012 assignment and was not really looking forward to it because in my experience beer based sauces are very harsh. I thought that using Guiness would make it extremely bitter, but I was so wrong. The combination of beer, carrots and onions combines to produce a really sweet and mellow sauce. Thank you so much for posting this recipe.  -  02 Mar 2012


    Easy recipe to follow.. Something I'll certainly be making again!! I licked the plate clean in all honesty 😁  -  16 Feb 2016


    This was delicious will make this again, great comfort food!  -  01 Apr 2012