Beer Braised Beef Stew on Calcannon

    Beer Braised Beef Stew on Calcannon

    11saves
    1hour50min


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    This is a great winter warmer with a slow cooked beef casserole in a hearty beef based broth. I serve it with the traditional Irish Calcannon a fancy mashed potatoes with cabbage.

    Ingredients
    Serves: 8 

    • Beef Stew
    • 1 tablespoon vegtable oil
    • 1 1/2 kg casserole steak, cut into 1cm cubes
    • 2 tablespoons flour
    • 1 cup coarsely diced onion
    • 1 cup coarsely diced carrot
    • 375ml dark beer
    • 2 bay leaves
    • 1 teaspoon thyme
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 cloves garlic, crushed
    • 2 tablespoon Worcestershire sauce
    • Colcannon
    • 1kg potatoes, peeled and cut into large pieces
    • 2 cups thinly sliced cabbage
    • 1/4 cup (60ml) milk, warmed
    • 2 tablespoons butter or margarine
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 3 bacon rashers, cooked and crumbled
    • 2 tablespoons finely diced fresh parsley

    Directions
    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Beef Stew Heat oil in large oven safe saucepan or dutch oven over med-high heat. Add half of beef and cook until well browned on all sides. Transfer meat to plate and repeat with remaining meat.
    2. Return beef to the saucepan and sprinkle with flour stirring to coat.
    3. Stir in remaining ingredients then bring to boil, cover and cook in the oven at 325 degrees C for 45 minutes.
    4. Stir and continue cooking uncovered until meat is fork tender and liquid is reduced by one-half; about 45 minutes.
    5. Colcannon: Place potatoes in a large saucpan covered with cold water. Bring to a boil over med-high heat. Reduce heat and simmer until tender; about 15 minutes.
    6. Place cabbage in a microwave safe dish and add 2 tablespoons of water. Cover and microwave on high for 4 to 5 minutes stirring halfway through cooking time or until crisp tender. Let stand covered.
    7. Drain potatoes and place in a large bowl. Add milk, butter, salt and pepper. Beat with an electric mixer to desired consistency.
    8. Drain cabbage then stir into potatoes along with the bacon and parsley.
    9. To Serve: Scoop out a serving of colcannon then top with beer braised beef stew.

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