Irish Stew With Colcannon
Ready In: 1 hr 10 mins
Serves: 4
Yields: 1 pot
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
Directions
- 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.
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