Irish Stew With Colcannon

READY IN: 1hr 10mins
YIELD: 1 pot




  • 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.