Guinness Beef Stew with Colcannon

Dice the carrots, celery, and onion. Mince the garlic. Set aside.

Cut the chuck roast into 2-inch cubes and season generously on all sides with salt and pepper.

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.

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.

Add the minced garlic and cook until fragrant, about 30 seconds.

Pour in the Guinness beer to deglaze the pot, scraping up any browned bits from the bottom.

Return the seared beef to the pot. Add the fresh rosemary, thyme, and enough beef broth to almost cover the meat.

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.

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.

In a separate pan, cook the chopped bacon until crispy. Remove the bacon, leaving the rendered fat in the pan.

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.

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.

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.

In a blender, combine the vanilla ice cream, milk, mint extract, and green food coloring. Blend until smooth.

Pour the milkshake into a tall glass. Top with the homemade whipped cream and a maraschino cherry.

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.