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
Browning the Beef
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.
Simmer + Carrots
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.
Sweet Potato Colcannon
prep 10 mins cooking 30 mins
2 lbs sweet potatoes 4 tbsp butter 2 tbsp heavy cream 1/2 tsp sea salt 2 c chopped kale fresh chives
Start the Sweet Potatoes
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.
Add Kale & Mash
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.
Serve & Enjoy
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.