Beer Braised Irish Stew And Colcannon Recipes

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BEER-BRAISED STEW

Guests will take one bite of this savory stew and immediately know something is different. And they'll never guess the secret ingredient is beer! Serve this with a loaf of freshly baked bread and everyone will be happy. -Geri Faustich, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 17



Beer-Braised Stew image

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discarding drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in oil in batches; drain., Transfer to a 5-qt. slow cooker. Add the carrots, bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture., Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender., In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. Serve beef with noodles. If desired, top with chopped parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 258 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 340mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

3 bacon strips, diced
2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon pepper
1/4 teaspoon salt
2 tablespoons canola oil
2 cups fresh baby carrots
1 medium onion, cut into wedges
1 teaspoon minced garlic
1 bay leaf
1 can (12 ounces) beer or nonalcoholic beer
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 tablespoons all-purpose flour
1/4 cup water
Hot cooked noodles
Chopped fresh parsley, optional

IRISH STEW WITH COLCANNON

Something inspired by our trip to Dublin. Colcannon is basically just a fancy word for mashed potatoes!

Provided by abigler_06

Categories     Stew

Time 1h10m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 14



Irish Stew With Colcannon image

Steps:

  • 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 Facts : Calories 1061.1, Fat 46.6, SaturatedFat 16.2, Cholesterol 230.2, Sodium 3736.8, Carbohydrate 62.2, Fiber 3.7, Sugar 8.8, Protein 48.5

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
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

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