Hearty Beef Stew with Cabbage and Potato Mash

Name: Hearty Beef Stew with Cabbage and Potato Mash
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 Portionen
Ingredients: 1 tablespoon vegetable oil; 3 pound beef chuck roast, trimmed of fat and cut into ½-inch cubes; 2 tablespoons all-purpose flour; 12 fluid ounce can or bottle dark beer; 1 cup coarsely chopped onion; 1 cup coarsely chopped carrot; 2 piece bay leaves; 2 tablespoons Worcestershire sauce; 2 clove garlic, minced; 1 teaspoon dried thyme; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 3 slice bacon; 2 pounds russet potatoes, peeled and cut into chunks; 2 cups thinly sliced cabbage; 0.25 cup milk, warmed; 2 tablespoons butter; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 2 tablespoons minced fresh parsley

Casserole

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

This hearty beef stew, served with a creamy cabbage and potato mash, is the perfect comfort food for a cold winter evening. I've been making this recipe for years, and it's always a hit with my family. The beef becomes incredibly tender after braising in dark beer, and the colcannon adds a delightful creamy texture. It's a satisfying and flavorful meal that's sure to warm you up from the inside out. This dish is ideal for a family dinner or a cozy gathering with friends. Feel free to add other root vegetables like parsnips or turnips for extra flavor.

Ingredients (20 ingredients)

1 tablespoon vegetable oil
3 pound beef chuck roast, trimmed of fat and cut into ½-inch cubes
2 tablespoons all-purpose flour
12 fluid ounce can or bottle dark beer
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
2 piece bay leaves
2 tablespoons Worcestershire sauce
2 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
0.5 teaspoon ground black pepper
3 slice bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
0.25 cup milk, warmed
2 tablespoons butter
0.5 teaspoon salt
0.25 teaspoon ground black pepper
2 tablespoons minced fresh parsley

Preparation (9 steps)

Prepare the Beef

Preheat the oven to 325 degrees F (165 degrees C). Trim the fat from the 3-pound beef chuck roast and cut it into ½-inch cubes. Place the cubed beef in a bowl and sprinkle with 2 tablespoons of all-purpose flour, stirring lightly to coat.

Sauté Onion and Carrot

Add 1 tablespoon of vegetable oil to a large skillet and heat over medium-high heat. Working in 2 batches, cook and stir the beef in the hot oil until browned. Remove the beef from the skillet and set aside.

Combine Stew Ingredients

Return all of the browned beef to the skillet. Stir in 1 (12 fluid ounce) can or bottle of dark beer, 1 cup of coarsely chopped onion, 1 cup of coarsely chopped carrot, 2 bay leaves, 2 tablespoons of Worcestershire sauce, 2 cloves of minced garlic, 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of ground black pepper. Bring to a boil and cover.

Braise the Stew

Place the skillet into the preheated oven and cook for 45 minutes. Uncover, stir, and cook until beef is very tender and liquid is reduced by half, about 45 more minutes.

Cook Bacon

While the stew is braising, cook 3 slices of bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble bacon and set aside.

Cook Potatoes

About 30 minutes before the stew is ready, place 2 pounds of russet potatoes, peeled and cut into chunks, into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry, 1 to 2 minutes.

Cook Cabbage

Place 2 cups of thinly sliced cabbage into a microwave-safe bowl and add 1 to 2 tablespoons of water. Cover and microwave on high for about 2 minutes 30 seconds; uncover (watch out for steam) and stir cabbage. Cover again and microwave until cabbage is slightly tender but not mushy, about 2 minutes 30 seconds more. Drain excess liquid and set cabbage aside, covered.

Prepare Colcannon

Place the cooked potatoes into a large bowl; add ¼ cup of warmed milk, 2 tablespoons of butter, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Beat with an electric mixer until smooth and creamy. Stir in the cooked cabbage, crumbled bacon, and 2 tablespoons of minced fresh parsley until well combined.