Can I make this in a slow cooker?

Yes. Sear the beef and sauté aromatics on the stovetop, then transfer to a slow cooker with Guinness and broth. Cook on low 6–8 hours until beef is fork-tender.

What's the difference between colcannon and regular mashed potatoes?

Colcannon is mashed potatoes folded with sautéed cabbage, leeks, butter, and milk, giving it a creamy texture and subtle vegetable flavor. Regular mashed potatoes are just potatoes, butter, and cream.

Can I substitute the Guinness?

You can use another dark stout or porter beer, or replace half the Guinness with beef broth to reduce alcohol content. The flavor will be less rich and complex.

How do I know when the beef is done?

The beef should be fork-tender and easily break apart after braising. It typically takes 2–3 hours on the stovetop at a gentle simmer, or 6–8 hours on low in a slow cooker.

Can I make this ahead?

Yes. The stew tastes even better the next day as flavors meld. Refrigerate in an airtight container up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop.

Guinness Beef Stew with Colcannon

Name: Guinness Beef Stew with Colcannon
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 2.5 lb beef chuck roast, cut into 2-inch cubes; 1 tbsp salt; 1 tbsp black pepper; 2 medium carrots; 2 celery stalks; 1 medium yellow onion; 5 cloves garlic; 2 tbsp avocado oil; 2 tbsp tomato paste; 1 (11.2 oz) bottle Guinness Extra Stout beer; 3 sprigs fresh rosemary; 5 sprigs fresh thyme; 4 cups beef broth; 2 lbs Yukon Gold potatoes; 4 slices bacon; 1 large leek; 1/2 small head green cabbage; 1/2 cup heavy cream; 1 cup heavy whipping cream; 1/2 tsp vanilla extract; 2 cups vanilla ice cream; 1 cup whole milk; 1/4 tsp mint extract; 2 drops green food coloring; 1 maraschino cherry, for garnish; 2 tbsp chopped chives, for garnish

CookOSBeta

Guinness Beef Stew with Colcannon | CookOS

Ingredients

2.5 lb beef chuck roast, cut into 2-inch cubes
1 tbsp salt
1 tbsp black pepper
2 medium carrots
2 celery stalks
1 medium yellow onion
5 cloves garlic
2 tbsp avocado oil
2 tbsp tomato paste
1 (11.2 oz) bottle Guinness Extra Stout beer
3 sprigs fresh rosemary
5 sprigs fresh thyme
4 cups beef broth
2 lbs Yukon Gold potatoes
4 slices bacon
1 large leek
1/2 small head green cabbage
1/2 cup heavy cream
1 cup heavy whipping cream
1/2 tsp vanilla extract
2 cups vanilla ice cream
1 cup whole milk
1/4 tsp mint extract
2 drops green food coloring
1 maraschino cherry, for garnishoptional
2 tbsp chopped chives, for garnishoptional

26 Ingredients

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Instructions

1
Dice the carrots, celery, and onion. Mince the garlic. Set aside.
2
Cut the chuck roast into 2-inch cubes and season generously on all sides with salt and pepper.
3
Heat avocado oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
4
Add the diced carrots, celery, and onion to the pot. Sauté until softened, about 5-7 minutes. Stir in the tomato paste and cook for another minute.
5
Add the minced garlic and cook until fragrant, about 30 seconds.
6
Pour in the Guinness beer to deglaze the pot, scraping up any browned bits from the bottom.
7
Return the seared beef to the pot. Add the fresh rosemary, thyme, and enough beef broth to almost cover the meat.
8
Bring to a simmer, then cover the pot and transfer to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours, or until the beef is fork-tender.
9
While the stew cooks, prepare the colcannon. Place the peeled and quartered potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until tender, about 15-20 minutes.
10
In a separate pan, cook the chopped bacon until crispy. Remove the bacon, leaving the rendered fat in the pan.
11
Add the sliced leek and shredded cabbage to the bacon fat and sauté until wilted and tender. Stir in the heavy cream and season with salt and pepper.
12
Drain the cooked potatoes well and pass them through a potato ricer into a large bowl. Fold in the cabbage and leek mixture, along with the cooked bacon. Mix gently to combine.
13
To make the mint milkshake, first prepare the whipped topping. In a stand mixer or with a hand mixer, whip the heavy whipping cream and vanilla extract until stiff peaks form.
14
In a blender, combine the vanilla ice cream, milk, mint extract, and green food coloring. Blend until smooth.
15
Pour the milkshake into a tall glass. Top with the homemade whipped cream and a maraschino cherry.
16
Once the stew is done, remove it from the oven. To serve, spoon a generous amount of colcannon into a bowl and top with the Guinness beef stew. Garnish with chopped chives if desired.