Beer Braised Irish Stew and Colcannon
- 1 tablespoon vegetable oil
- 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
- 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
- 3 slices bacon
- 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
- Produce
- Bay leaves (2)
- Cabbage (2 cups)
- Carrot (1 cup)
- Garlic (2 cloves)
- Onion (1 cup)
- Parsley, fresh (2 tablespoons)
- Russet potatoes (2 pounds)
- Thyme, dried (1 teaspoon)
- Meat
- (3 pound) beef chuck, roast (1)
- Bacon (3 slices)
- Condiments
- Worcestershire sauce (2 tablespoons)
- Cooking & Baking
- All-purpose flour (2 tablespoons)
- Black pepper, ground (3/4 teaspoon)
- Salt (1 1/2 teaspoon)
- Vegetable oil (1 tablespoon)
- Dairy
- Butter (2 tablespoons)
- Milk (1/4 cup)
- Beer, Wine & Liquor
- Beer, dark (1 (12 fluid ounce) can)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published March 19, 2010 (2 years ago).
3 people saved this recipe.
