With St. Patrick’s Day quickly approaching, I wanted to share one of our new favorite Irish dinners. We actually first tried this dinner as part of our Christmas Eve festivities and have since much enjoyed this delicious Irish Stew & Calcannon as one of our favorite comfort foods.
For those of you who know us, St. Patrick’s day has always had a special place in our hearts. We actually booked a trip to Ireland on St. Patrick’s Day all the way back in 2009…a trip which ended up with us getting engaged! My engagement ring is an emerald with 2 trinity symbols surrounding the stone, so it is a wonderful reminder of our engagement, our trip, and a symbol of our love of all things Irish!
The Stout Irish Stew is nice and hearty with the veggies and beef soaking in all of that nice stout flavor. This was my first time making colcannon and I have to say I was nicely surprised by the amount of flavor and yummy combination of cabbage and bacon-y goodness.
I hope everyone enjoys a wonderful St. Patrick’s Day tomorrow!
stew cooktime: 8 hours / Calconnon: 30 minutes
Stout Irish Stew Ingredients:
- 1 tablespoon vegetable oil
- 1 (2 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 baby carrots
- 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
- salt and pepper to taste (for beef seasoning)
- 4 slices proscuitto
- 4 large 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 parsley
- Prepare a large crock pot for the stew (cooks for 8 hours).
- Heat the vegetable oil in a large skillet over medium-high heat until very hot, season meat with salt and pepper and then brown the meat, stirring to brown the cubes on all sides.
- Place meat into crock pot and then add in chopped onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Cook on high for 1 hour and then turn to low and continue to cook for 7 hours.
- About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- While the potatoes are cooking: Heat up a large, deep skillet on medium-high heat, and then add in slices of prosciutto,turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the prosciutto. Next turn the skillet to medium heat and add in the cabbage and the crumbled prosciutto and saute for another 5-10 minutes. Then set aside.
- Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
- To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with Stout Irish Beef Stew.
Happy St. Patrick’s Day!