Guinness Irish Beef Stew with Sweet Potato Colcannon
A hearty beef stew with carrots, braised in bold Irish stout creating rich, savory flavors alongside creamy mashed sweet potatoes, finished with fresh kale and chives.
3 tbsp olive oil 3 lbs chuck roast 1 onion 2 ribs celery 6 cloves garlic 12 oz Guinness Stout 2 c beef stock 2 tbsp tomato paste 1 tbsp Worcestershire salt & pepper 2 tsp dried thyme 2 bay leaves 4-5 large carrots fresh parsley
INGREDIENTS
Browning the Beef
1
Preheat oven to 325°F. Brown chuck roast in batches. Add onion, celery, garlic & cook til fragrant. Add remaining ingredients & bring to a strong simmer.
NEXT STEP
Simmer + Carrots
2
Cover & place in the oven to cook for 1 hour. Add carrots to the stew, cover and continue to cook another 40 minutes, or until beef is tender. Start the Sweet Potato Colcannon.
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Sweet Potato Colcannon
YIELD
6 servings
TYPE
Irish-Ameican
TIME (minutes)
prep 10 mins cooking 30 mins
DIFFICULTY
Easy
2 lbs sweet potatoes 4 tbsp butter 2 tbsp heavy cream 1/2 tsp sea salt 2 c chopped kale fresh chives
INGREDIENTS
Start the Sweet Potatoes
3
Heat sweet potatoes, butter, cream, & salt in saucepan until butter & cream bubble. Reduce heat, cover and cook for 30 minutes, or until potatoes are soft and tender.
NEXT STEP
Add Kale & Mash
4
While potatoes cook, wilt kale in a skillet with oil. Mash the sweet potatoes, stir in kale and chopped chives. Add more salt & cream if needed. Garnish with chives & butter.
NEXT STEP
Serve & Enjoy
5
Grab some serving bowls. Fill half of the bowl with stew and the other half with colcannon, top it off with fresh chives. Open a fresh bottle of Guinness Nitro Stout & enjoy.