Authentic Irish Stew Recipe: A Hearty Taste of Ireland!
As soon as I saw the words “Irish Stew with Colcannon Recipe,” my mouth started watering. There is something so comforting about a hearty stew, made with tender meat and a carefully curated blend of spices and herbs. And when you pair it with creamy mashed potatoes and sautéed cabbage or kale, the dish becomes a symphony of textures and flavors that can satisfy even the most demanding of appetites.
But what makes this particular recipe truly special is that it’s not just any Irish stew – it’s the real deal. The kind that has been passed down from generation to generation in Ireland, and that embodies the essence of traditional Irish cuisine.
The secret ingredient? Beer! Yes, you read that right. This stew is beer braised, imbuing it with a richness and depth of flavor that is hard to match. And the colcannon on the side is a perfect compliment to the stew, offering a creamy counterpoint to its intense flavors.
But don’t take my word for it – try this recipe out for yourself and experience the magic firsthand. Whether you’re celebrating St. Patrick’s Day, looking for a cozy meal on a chilly night, or simply want to indulge in some hearty Irish fare, this dish is sure to hit the spot. So let’s get cooking!
Why You’ll Love This Recipe
As soon as St. Patrick’s Day approaches, you’ll be yearning for a hearty, traditional Irish dish to celebrate the occasion. This is where the Irish Stew with Colcannon recipe comes in to fulfill your cravings.
What makes this dish so special is its tender and juicy chunks of beef chuck roast that are soaked in a rich Guinness beer broth along with Irish potatoes, savory vegetables, and bacon. The aroma of fragrant mustard seeds alongside sweet brown sugar adds a perfect balance of flavors to the dish. Trust me when I say that it will have your guests gathered around the table in no time!
But what really takes this dish to the next level is the delicious Colcannon on top – creamy mashed potatoes flavored with smooth and tangy sour cream mixed with kale cabbage and leeks that complement the flavors of the irish stew perfectly. The combination is best served hot, being an unbeatable treat for your taste buds.
Don’t worry if you’re not much of a beer lover- it doesn’t overpower the taste of this recipe but instead adds a subtle yet distinct flavor that enhances every bite.
Whether it’s St. Patrick’s Day or any other day, this Irish Stew with Colcannon dish is going to win over your heart!
Ingredient List
Meat:
- 3 pounds beef chuck roast, trimmed of fat and cut into 1-2 inch cubes
Vegetables:
- 1 large onion, finely diced
- 4 cups cabbage, coarsely chopped
- 1 cup carrot, cut into inch cubes
- 1 leek, sliced thinly
- 2 baking potatoes (russet), peeled and cut into cubes
Seasonings:
- Salt (to taste)
- Pepper (to taste)
- 2 beef bouillon cubes
- 1 tablespoon brown sugar
- 1 tablespoon mustard seeds
Liquid:
- 4 cups water
- Guinness Irish stout beer (optional)
Colcannon Ingredients:
- 2 pounds baking potatoes, peeled and chopped
- 3/4 cup milk
- 1/4 cup sour cream
- 2 cups kale or cabbage, washed and chopped
- Salt and pepper (to taste)
Optional:
Leftover cooked corned beef to add on top.
The Recipe How-To
Now that you have gathered all the ingredients necessary for this awe-inspiring Irish Stew with Colcannon Recipe, it is time to put on your cooking apron and get down to business. You can start preparing the Irish Stew by heating 1 tablespoon of vegetable oil in a large pot over medium-high heat until shimmering. Then, add the beef chuck roast, which is previously trimmed of fat and cut into 1-2 inch cubes, and season generously with salt and black pepper.
Cooking the Beef
Brown the beef well on all sides, stirring occasionally using a spatula for about 12-15 minutes or until it forms a deep crust. This process will add extra flavor to your stew: the crispy crust on the meat creates a caramelization that adds an earthy richness to the broth. Once browned, transfer the beef to a bowl and set it aside while you prepare the vegetables.
Preparing the Vegetables
While the beef is resting, lower the heat to medium-low and attach some more oil (about 1 tablespoon of olive oil) into the same pot where you cooked it. Wait until it gets hot before adding 1 large chopped onion, 3 sliced leeks, and 6 sliced carrots. Cook them for about 10-12 minutes, stirring occasionally until they develop a little bit of color. Then drop in 6 cloves of garlic, minced, along with 2 tablespoons of tomato paste**. Cook them for another minute or two.
Adding Beer for Flavor
After that, pour in 4 cups of water, carefully scraping up any brown bits from the bottom using a flat spoon. Add in two cubed beef bouillon cubes or lamb/mutton bouillon cubes, 1 tablespoon of brown sugar, 1 tablespoon of mustard seeds, and a bottle or can of Guinness Irish beer (if you like, you can choose any stout beer that is similar to Guinness). Stir and bring the mixture to a boil.
Cooking the Stew
While waiting for it to boil, return the browned beef into the pot. Lower the heat to a gentle simmer, cover the pot with a lid, and cook for 2 hours until the beef becomes tender enough that will melt-in-your-mouth, but not overcook it. After two hours of simmering, add 1 cup of cooked corned beef (optional) and continue to cook for another 30 minutes.
Making Colcannon
While waiting, you can start making the colcannon. First, boil about 3 pounds of baking potatoes until fork-tender (for about 20-25 minutes). Peel and mash them in a bowl together with around 1/2 head of cooked kale or cabbage (finely chopped) along with sour cream, butter, salt and black pepper. Try your best to keep some chunks of potato in it for texture.
Serving Irish Stew with Col
Substitutions and Variations
Variety is the spice of cooking and the Irish stew with colcannon recipe offers many opportunities for substitutions and variations that make it even more delicious, depending on your preferences. Here are some suggestions that can help you adapt this traditional Irish dish to your liking.
– Vegetarian: If you’re a vegetarian or just looking to eat less meat, this dish can easily be made without the beef. Omit the chuck roast and beef bouillon cubes and add more vegetables such as diced sweet potatoes or butternut squash. You can also use vegetable stock instead of water for a richer flavor.
– Lamb or Mutton: Another option for those who prefer a different protein is to use lamb or mutton instead of beef. Both meats have a slightly gamey flavor that pairs well with the beer and cabbage in this recipe.
– Cabbage Potato: Instead of using kale or cabbage to make colcannon, you could substitute with potatoes which will result in a creamier mash. Boil 1 pound of peeled and chopped potatoes until tender, then mash with 2 tablespoons of butter, 1/4 cup of milk, 1/4 teaspoon each salt and black pepper after which you can mix with the cooked cabbage or kale.
– Slow Cooker: The recipe calls for stove-top cooking; however, you can make it easier by using a slow cooker. Simply cook everything in the crockpot on low heat for 8-10 hours or on high heat for 4-6 hours. This method requires no stirring or attending to once all ingredients are in the pot.
– Shepherd’s Pie: If you have leftover Irish stew, why not turn it into shepherd’s pie? Reheat the stew in an oven-safe dish over medium heat before topping it with a layer of mashed potatoes (potatoes boiled, mashed with butter and cream). Pop it in the oven under broil setting until golden browned.
These are just a few ideas for how to switch up the Irish stew and colcannon recipe, but feel free to experiment and make it your own.
Serving and Pairing
When it comes to serving and pairing this hearty Irish Stew with Colcannon recipe, there are plenty of options to choose from. This comforting dish calls for creamy mashed potatoes mixed with kale or cabbage, which makes for a delicious and filling accompaniment. The rich flavors of the stew pair perfectly with the smooth texture of the Colcannon, making for a truly satisfying meal.
For a complete Irish culinary experience, serve this dish alongside traditional Irish soda bread. If you’re looking for something extra special to celebrate St. Patrick’s Day, consider pairing this stew with a pint of Guinness or another Irish-inspired beer. The bold flavors of the beer complement the beef and potato flavors in the stew, making for a truly authentic experience.
If you’re not in the mood for beer, you can also pair this stew with a full-bodied red wine, such as a Merlot or Cabernet Sauvignon. The tannins in these wines help cut through the richness of the stew and bring out its savory flavors.
Alternatively, if you prefer plant-based options, try serving this recipe with some roasted root vegetables or sautéed greens. The earthy flavors of sweet potatoes or roasted carrots work perfectly with this dish and help balance out its hearty meatiness. Finally, if you’re looking for something light and refreshing to serve alongside this dish, consider adding a side salad dressed with tangy vinaigrette.
Overall, this Irish Stew with Colcannon recipe is quite versatile when it comes to pairing options. It’s perfect for any cozy night in or festive occasion, so don’t be afraid to get creative and pair it with your favorite side dishes and beverages!
Make-Ahead, Storing and Reheating
Irish Stew with Colcannon Recipe is the perfect meal to make ahead of time and store for future meals. When it comes to storing the stew, it’s important that it has cooled down first before being placed in an airtight container or covered with plastic wrap. The Irish stew can be stored in the fridge for up to four days or up to four months in the freezer.
To reheat it, simply place it back in a saucepan or pot, add water or broth if necessary, and heat over medium heat until fully heated through. Be sure to stir occasionally to prevent burning. Alternatively, you can also reheat the stew in a microwave by placing the desired amount in a microwave-safe dish and cooking on high, checking and stirring every 30 seconds until heated through.
The Colcannon mash can also be prepared ahead of time and easily reheated. Simply heat up in a pot over low heat, adding extra butter or milk if needed to achieve the desired creaminess.
This recipe is perfect for preparing ahead of time for slow-cooker meals or meal prepping for the week. Just make sure that you store both the Irish stew and Colcannon mash separately if you plan on storing them together.
Overall, this hearty Irish Stew with Colcannon Recipe is versatile as it can be made ahead of time, stored easily, and reheated without losing its delicious flavor.
Tips for Perfect Results
As someone who has cooked many traditional Irish dishes, I want to share some tips that will help you achieve the perfect result when making Irish Stew with Colcannon. Here are some essential tips to keep in mind as you prepare this dish:
Use a heavy-bottomed pot: A heavy-bottomed pot is ideal when making stews, as it ensures even heat distribution and prevents any sticking or burning.
Trim the meat before cooking: Remove any excess fat or gristle from the beef chuck roast before cutting it into cubes. This will prevent the stew from becoming greasy.
Brown the meat before adding liquid: Sear the meat over high heat in vegetable oil, which will create a flavorful crust and lock in moisture. Brown the beef in small batches, so that each piece gets a nice sear.
Use beef bouillon cubes: Dissolve 2-4 beef bouillon cubes in boiling water and add this mixture to the pot. The cubes help deepen the flavor, but be sure to adjust the saltiness of the stew if you’re using store-bought bouillon cubes, since they can be quite salty.
Cook slowly over low heat: Once all ingredients are added, take your time allowing all flavors to meld together nicely by simmering on low heat for several hours. The longer you cook it, the more tender it becomes.
Do not rush colcannon preparation: Cook cabbage and potatoes separately for long enough until tender. Skipping this step may result in tough texture of vegetables which would make for a less enjoyable meal experience.
Warm plates before serving: Dish out Irish stew with colcannon onto warm plates to avoid temperature loss from food sitting on cold plates.
Garnish with herbs: Garnish with Italian parsley or thyme leaves right before serving for a final touch that complements the comforting aromas of beef and potatoes beautifully.
By following these tips, your Irish Stew with Colcannon recipe will turn out deliciously every time.
FAQ
As you prepare the Irish Stew with Colcannon recipe, you may have questions or concerns about some of the ingredients or steps involved. To help you out, I have compiled a list of frequently asked questions (FAQ) that will address any issues that may arise as you cook. These FAQs will cover everything from substitutions and storage tips to ingredient lists and cooking instructions. So, read on to get answers to all your burning questions about making this traditional Irish dish!
Why do the Irish eat colcannon?
The recipe blends the traditional and contemporary flavors of Ireland. Historically, the Irish diet consisted of kale and cabbage, which now complement the modern staple, potatoes. The resulting dish is a substantial and satisfying meal capable of providing long-lasting sustenance for the physically active.
What makes Irish stew different from regular stew?
When it comes to stews, the broth and type of meat used can make all the difference. While a beef stew often features cubed pieces of beef, an Irish stew typically calls for mutton or lamb and a hearty broth made with beer.
What is Irish Colcannon made of?
If you’re in the mood for a hearty and comforting side dish, then you won’t go wrong with Irish Colcannon. This classic dish features a creamy base of mashed potatoes, mixed with fried cabbage, savory onions, and crispy bacon. The dish is seasoned simply with a pinch of salt and pepper, resulting in a mouthwatering flavor combination that will leave your taste buds begging for more.
What is traditional Irish stew made from?
The primary components of this dish consist of lamb or mutton, potatoes, onions, and parsley. The meat used in this recipe is often mutton as it originates from older sheep, is more fatty, and has a bolder taste. This type of meat was prevalent in times of limited means. Occasionally, carrots are also included in the recipe. Additionally, kid is sometimes used in Irish stew.
Bottom Line
In conclusion, the Irish Stew with Colcannon recipe is a must-try for anyone looking to indulge in an authentic and hearty Irish meal. The combination of tender beef chuck roast, vegetables, and savory broth create a stew that is sure to warm the soul on even the coldest of days. Meanwhile, the Colcannon side dish offers a creamy and buttery twist on traditional mashed potatoes, with the added health benefits of kale or cabbage.
Whether you are celebrating St. Patrick’s Day or simply craving a comforting meal, this recipe is sure to do the trick. Plus, it can easily be adapted to fit dietary restrictions or preferences – vegetarian options are available by omitting the beef bouillon cubes and cooked corned beef, while beer-braised versions can be created by using Guinness or other stout beers.
So go ahead and give this delectable Irish Stew with Colcannon recipe a try. Your taste buds – and stomach – will thank you!
Irish Stew With Colcannon Recipe
Ingredients
- 2 lbs cooked corned beef (can be substituted for other cooked beef)
- 1 large carrot
- 1 large yellow onion
- 1 large baking potato
- 1 cup Guinness stout
- 4 cups water
- 2 beef bouillon cubes
- 1 tablespoon brown sugar
Colcannon
- 2 large baking potatoes
- 1 leek (can be substituted for 1 yellow onion)
- 1/4 cup sour cream
- 1/4 cup shredded cabbage (cooked)
- 1 teaspoon mustard seeds
- 1 teaspoon salt
Instructions
- Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
- Cut the baking potato into cubes (can leave the peel on if it is a British potato).
- Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
- Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
- Turn the heat down to less than a simmer and add the onion and beef.
- Add the brown sugar and blend.
- Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
- Colcannon:
- Boil and mash the two potatoes in a medium sized bowl.
- Cut the leek into small pieces (or the onion) and saute with the cabbage until slightly wilted.
- Combine the mashed potatoes and the leek/cabbage in the bowl.
- Add the sour cream and blend everything together.
- Add mustard seed and salt and mix.
- Heat in oven or in microwave prior to serving with the stew.
- For plating - Dish up the stew and put a large spoonful of colcannon in the middle.
Nutrition
Recommended Recipes Just For You
Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.