Guinness Beef Stew with Colcannon and Crispy Onions

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

Slow Cooker
Large Skillet
Large Pot

Ingredients

1.5 pounds beef chuck, cut into 1-inch cubes
2 bottles (24 ounces) Guinness stout
2 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
1 cup beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
2 bay leaves
Salt and black pepper
2 pounds russet potatoes, peeled and quartered
4 cups chopped green cabbage
4 tablespoons butter, divided
1/2 cup milk
2 green onions, sliced
2 yellow onions, thinly sliced
1/4 cup flour
Vegetable oil for frying

Instructions

Brown the beef in a skillet over medium-high heat, seasoning with salt and pepper, then transfer it to the slow cooker.
Add the carrots, chopped onion, garlic, Guinness, beef broth, tomato paste, thyme, and bay leaves to the slow cooker. Stir to combine, cover, and cook on low for 8 hours.
While the stew cooks, boil the potatoes in a large pot of salted water until tender. Drain and set aside.
In the same pot, melt 2 tablespoons butter over medium heat. Add the cabbage and cook until softened. Mash the potatoes with the cabbage, remaining 2 tablespoons butter, milk, and green onions. Season with salt and pepper.
Toss the sliced yellow onions in flour. Heat vegetable oil in a skillet and fry the onions in batches until golden and crisp. Drain on paper towels.
Remove the bay leaves from the stew. Spoon the colcannon into bowls, top with the beef stew, and finish with crispy onions.

Notes

Fry the onions right before serving so they stay crunchy against the soft stew and mash. If the stew seems thin at the end, remove the lid for the last hour to let it reduce. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet, Large Pot