Irish Stew With Colcannon Recipes

IRISH STEW WITH COLCANNON

Steps:

• 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.

EASY IRISH COLCANNON

Steps:

• Place the potatoes, cabbage, and green onions into a large sauce pan, fill with water, and bring to a boil. Reduce heat, cover, and simmer until the potatoes are tender, about 20 minutes.
• Drain the vegetables and place into a large bowl. Mash the potatoes and vegetables with the butter using a fork until the mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper, and serve.