Had this recipe planned for dinner last night, then realized I needed a Dutch oven to cook it. So we had to run out and buy one real quick. I love my new cooking toy. 😛 But anyways, this was reaaally good. I wasn’t sure about the colcannon at first, but it was good. The only thing I would change next time would be to add more carrots. The husband suggested mushrooms and more cabbage in the potatoes. I don’t think so. Mushrooms are disgusting. 😛 The hubs and I both ended up eating seconds of this one and leftovers for lunch today. Yum.
- 1 tablespoon vegetable oil
- 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes( I had a 2 lb. eye of round on hand, so I used that)
- 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
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 pounds russet potatoes, peeled and cut into chunks
- 2 cups thinly sliced cabbage
- 1/4 cup milk, warmed
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley( I used about a teaspoon or so of dried parsley flakes)
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.
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.