Monday, March 18, 2013

Guinness Beef Stew Over Colcannon

Well, St. Patrick's Day is over.  But that doesn't mean you stop celebrating with Irish food!  Absolutely not!  

In fact, I might take a guess that you are sitting on some left over Guinness from your celebrations.  Well, here let me help you clear it out... with some delicious and hearty Guinness Beef Stew.  And the thing that makes this stew recipe so great is that it isn't made with potatoes, it's served over potatoes.  Authentic Irish colcannon to be exact.  

Bain sult as! ("enjoy" in Gaelic)  

1 lb of beef stew meat
3 tbl olive oil
2 tbl of flour
salt and pepper
pinch of cayenne pepper
1 onion, roughly chopped
2 cloves of garlic, crushed
3 tbl of tomato sauce
1 bottle of Guinness beer
1 cup of beef stock (or Better than Boullion) 
3 carrots
6 small Yukon gold potatoes
1 1/2 cups of cabbage, coarsely chopped
2 green onions, sliced
1 tbl butter
1/4 cup of milk
1 tbl of Kerry Gold herb butter 
salt and pepper
1.  Preheat oven to 300 degrees. Toss beef with one tablespoon of oil.

2.  Combine flour, a dash of salt and pepper, and cayenne pepper in a bowl.  Add beef to the bowl to dust lightly.

3.  Heat 2 tablespoons in a skillet (cast iron if you have one) over medium-high heat.  Add the lightly dusted beef cubes to the skillet.  Sear meat until lightly browned, about 3 minutes on each side.

4.  Chop onions and crush two cloves of garlic (keeping whole).

5.  Lower the heat in the skillet to medium and add onions and garlic.  Saute until tender, about 6-8 minutes.  Add tomato sauce and saute for 2 minutes.  Remove meat and onions and place in a casserole dish/Dutch oven (with a lid).   

6.  Add half the bottle of Guinness to the skillet and turn up heat to medium high to bring Guinness to a boil and deglaze pan, scraping up brown bits for flavor.  

7.  Lower heat to medium and add one cup of beef stock (or my favorite, Better than Boullion with one cup of water) to the skillet and heat until blended, about 3 minutes.

8.  Pour skillet sauce over meat in the Dutch oven.  Pour the rest of the Guinness over the top.

9.  Clean and chop large pieces of carrots.  Add to the Dutch oven.  Cover with the lid and cook in the oven for 3 hours.

10.  After it is done cooking, the meat will be tender and succulent, and will fall apart.  Superb!

1.  While the stew meat is braising (when you have about 45 minutes left of cook time for the meat), scrub and clean six small, Yukon gold potatoes.  Place in a pot with water (lightly salted) and bring to a boil over high heat.  Boil potatoes about 20 minutes until tender and easily pierced with a fork.

2.  Chop cabbage and slice onions while the potatoes are cooking.

3.  Drain the water and remove potatoes from the pot.  Add one tablespoon of butter to the pot and heat until melted over medium heat.  Add cabbage.

4.  Saute cabbage for 6-8 minutes until tender, stirring often.  Add green onions and saute for 2 minutes.

5.  Gather your seasonings -- salt, pepper and herb butter.

6.  Add milk (I always use whole milk), herb butter (regular butter if you don't have this) and potatoes to the pot.

7.  Using a potato masher or a fork, mash the potatoes until broken apart and stir with a spoon to mix with milk and butter.  Season to taste with salt and pepper.

 8.  Place the potatoes on a plate/shallow bowl.  

9.  Spoon Guinness beef stew on top of potatoes.  And enjoy with another glass of Guinness -- you deserve it for all that hard work.  And, because you know, "good things come to those who wait" and you just waited 3 hours for dinner. 

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