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St. Patrick’s Feast: Irish Beef Stew and Colcannon Recipe

2012/03/20 by Varga László

Ingredients

The Irish Beef Stew

  • 1 kg beef shank/leg, cut into cubes
  • 200 g ham / bacon
  • 3 tablespoons olive oil
  • 12 small onions
  • 400 g whole button mushrooms
  • 3 carrots, cut into quarters
  • salt and ground black pepper
  • 1 tablespoons chopped thyme
  • 2 tablespoons chopped parsley
  • 10 cloves of garlic, crushed
  • 500 ml red wine
  • 50g butter
  • 2 tablespoons flour

Colcannon

  • 50 g butter,
  • 1.5 kg potatoes
  • 1 cup milk
  • fresh ground black pepper
  • 1 head cabbage
  • 200 g ham / bacon
  • 4 green onions chopped finely
  • parsley leaves, for garnishing

Preparation method:

Beef Stew

  1. Dice the beef and bacon into 2 cm cubes.
  2. In a large pot with a little olive oil, brown the beef and bacon.
  3. In another pan with some olive oil brown the whole onions, then add to the pot with beef.
  4. Then in the same pan slightly fry the mushrooms and carrots, then add these too to the stew pot.
  5. Fill the pot with wine and water until all ingredients are cover with liquid.
  6. Add the chopped parsley and thyme, chopped garlic, season with salt and pepper.
  7. Simmer for about 1 hour, until the meat is tender.
  8. In a different pan, make the roux, by adding the flour to the melted butter, Cook for two minutes.
  9. When the stew is cooked, remove the meat and vegetables, leaving only the liquid.
  10. Add the roux to the stew’s liquid, whisk and boil about 1-2 minute, until thickens to the desired consistency.
  11. Return the meat and vegetables to the pot and stir gently.

Colcannon

  1. Cook the potatoes in their skins for 30 minutes.
  2. Peel the potatoes and mash them thoroughly until lump free.
  3. Add the 1/2 of the butter and gradually the hot milk, stirring all the time. Season with salt and pepper.
  4. Shred the cabbage leaves and cook them in unsalted water until becoming darker green. Add the remaining butter and cover with lid for 2 minutes to tenderize it.
  5. Drain thoroughly before returning it to the pan. Chop into small pieces.
  6. Put the ham cubes and green onions  in a large pan and fry them slightly for a minute.
  7. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve on every plate a bit of stew and colcannon on the side. Garnish with parsley leaves.





4 Comments »

  1. Beef Loin says:

    What I love about this blog is that it makes difficult recipes look so easy! I’d love to try cooking this during on weekends. I got stocks of shank left in the fridge.

  2. David Head says:

    This is a great Irish dish,a very old recipe. You can mix different things with it. Your recipe looks delicouse as always.A great dish all year round especially in the winter , which can be harsh over here.The thing with stews is that its cheap. Whatever you have left from the previouse dinner you can put in to make what ever you want.
    Kind Regards
    David Head

  3. Aurora says:

    looking forward to another great article.

  4. David Head says:

    This doesn’t look like the most appetizing dish I have to admit, but I can garuntee this taste delicious after everything else I have tried from this website.

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