Beer-Braised Irish Stew and Colcannon

Ingredients

• 1 tablespoon vegetable oil
• 1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 1 (12 fluid ounce) can or bottle dark beer
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped carrot
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 slices bacon
• 2 pounds russet potatoes, peeled and cut into chunks
• 2 cups thinly sliced cabbage
• 1/4 cup milk, warmed
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons minced fresh parsley

Instructions

Source

Original recipe: View Original