Irish Stew with Colcannon

Trefoil Gardens' Beer-Braised Irish Stew with Colcannon Recipe

Transport your taste buds with our hearty and flavorful Beer-Braised Irish Stew paired with creamy Colcannon, featuring fresh ingredients from Trefoil Gardens. This slight twist on a traditional Irish dish is a celebration of wholesome flavors and comforting textures, perfect for any occasion.

For a vegan version sub in Trefoil Gardens Fresh Shiitake or Dried Shiitake for the beef and bacon

Irish Stew:

• 1 tablespoon olive oil

• 1 (2 pound) beef chuck roast, trimmed of fat and cut into 1 to 1/2-inch cubes

• 2 tablespoons all-purpose flour

• 1 (12 fluid ounce) can or bottle dark beer

• 1 coarsely chopped onion

• 1 cup coarsely chopped carrot

• 2 bay leaves

• 2 tablespoons Worcestershire sauce

• 2 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon ground black pepper

Colcannon:

• 3 slices bacon

• 2 pounds russet potatoes cut into chunks

• 2 cups thinly sliced kale

• ¼ cup broth

• 2 tablespoons butter

• ½ teaspoon salt

• ¼ teaspoon ground black pepper

• 2 tablespoons minced fresh parsley

  Directions

  1. Preheat the oven to 325 degrees F

  2. Make stew:

     Heat oil in a large Dutch oven over medium-high heat until very hot.

     Working in 2 batches, cook and stir beef in hot oil until browned.

     Return all of the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat.

     Stir in beer, onion, carrot, bay leaves, Worcestershire sauce, garlic, thyme, salt, and pepper.

     Bring to a boil and cover.

  3. Place the Dutch oven into the preheated oven and cook for 45 minutes.

     Uncover, stir, and cook until beef is tender and liquid is reduced by half, about 30 more minutes.

  4. Make colcannon:

     Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate.

     Crumble bacon and set aside.

  5. 30 minutes before stew is ready

     place 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, 1 to 2 minutes.

  6. Place kale into a heat-safe bowl and pour over 1-2 cups of boiling water.

     Cover and soak for about 3 minutes, remove cover and stir cabbage.

     Cover againand soak until kale is slightly tender but not mushy, about 3 minutes more.

     Drain excess liquid and set kale aside, covered.

  7. Place potatoes into a large bowl; add broth, butter, salt, and pepper.

  8. Mash and stir until desired texture (they will be somewhat chunky and “rustic”

  9. Stir in kale, crumbled bacon, and parsley until well combined.

  10. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with beef stew.