Beer Braised Irish Stew and Colcannon

Ingredients and Weight:

• Beef chuck roast, 2 lbs
• Guinness stout, 1 bottle (12 oz)
• Beef broth, 4 cups
• Carrots, 1 lb (about 5)
• Celery, 1 lb (about 4)
• Onions, 1 lb (about 2)
• Green cabbage, 1 small head
• Potatoes, 3 lbs (about 6)
• Butter, 1/2 cup
• Milk, 1 cup
• Salt and pepper, to taste

Preparation Time:

30 minutes

Cooking Time:

3 hours

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

For the stew:

1. Cut the beef into 1-inch cubes and season with salt and pepper.
2. Brown the beef in a large Dutch oven or pot on medium heat until browned on all sides.
3. Add the Guinness, beef broth, carrots, celery, and onions to the pot.
4. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender and the vegetables are soft.

For the colcannon:

1. Peel and cut the potatoes into chunks.
2. Boil the potatoes in salted water until tender.
3. Drain the potatoes and mash them with butter and milk.
4. Add the shredded cabbage and season with salt and pepper.

To serve:

1. Ladle the stew into bowls and top with a scoop of colcannon.
2. Garnish with fresh parsley or chives.

Nutritional Information:

• Calories: 550 per serving
• Fat: 25 grams
• Carbohydrates: 50 grams
• Protein: 30 grams

Dish Characteristics:

• Hearty and flavorful
• Combining the classic flavors of Irish stew with a creamy colcannon
• Perfect for a cold winter day or special occasion

User Comments:

• "This stew was absolutely delicious! The beef was tender and the vegetables were cooked perfectly."
• "The colcannon was the perfect accompaniment to the stew. It was creamy and flavorful."
• "I've never had Irish stew before, but I was so impressed with this recipe. It's now one of my favorite comfort foods."
• "This dish was easy to make and the ingredients were easy to find in my local supermarket."

Special Precautions and Tips:

• If you can't find Guinness stout, you can substitute another dark beer.
• If you don't have a Dutch oven, you can use a large pot with a lid.
• To make the colcannon ahead of time, prepare the mashed potatoes and keep them warm. When you're ready to serve, reheat the potatoes and add the cabbage.
• To add a touch of sweetness to the stew, add a tablespoon of brown sugar along with the beef broth.