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Beef & Smoked Stout Stew & Mash – St Patrick’s Day Special!

St Patrick’s Day is a great festival for good craic – meeting friends, family with some great food, music & perhaps a few jars of Irish beer or stout!   As a foodie I decided to make my version of a beef stew using a great beer from Long Arm Brewing  ( ;@longarmbrew)  after meeting Ed & Harry at BBC Good Food Hampton Court Palace Festive Fayre last year. They are local to me in South Ealing, London.The week has been one of great contrasts with sunny & windy weather in London & huge snow storms #Stella in New York. This recipe is perfect to celebrate or for a cold Spring supper. You can use other stouts  #Guinness fans! (@guinnessireland @guinnessGB @guinnessUS)

Method (serves 4)

Beef & Stout Stew:


  • 500g (16.7 oz) beef stewing steak, cut into large chunks, seasoned with black pepper
  • 500g ( 16.7 oz) beef stock
  • 110 ml (3.7 fl oz) Stout beer ( I used Shadow Wolf smoked stout from Long Arm Brewing Co.)
  • 3 large shallots, roughly chopped
  • 2 carrots, peeled & roughly chopped
  • 1 celery stick, washed & roughly chopped
  • 1 red onion, peeled & roughly chopped
  • 2 large garlic cloves, peeled & chopped
  • 1 medium leek, washed & sliced
  • 2 bay leaves (fresh or dried)
  • 1 sprig fresh rosemary, washed
  • 5-6 sprigs fresh thyme, washed leaves removed
  • 1 dessertspoon of plain (all purpose) flour
  • 1 teaspoon of tomato paste
  • 1/2 teaspoon of English dried mustard powder ( optional)
  • 1/2 teaspoon of smoked paprika
  • freshly ground sea salt & black pepper
  • 1-2 tablespoons of vegetable oil ( I used rapeseed)


Veggies chopped & beef coated

  • Heat oven to 140C (284F) fan
  • Heat 1 tablespoon of oil in a heavy bottomed casserole pot on a medium high heat
  • Mix the flour, mustard & paprika, together and coat the  beef cubes
  • Add a few at a time, & cook for 3-4 minutes turn to brown the beef (see video)
  • Repeat with the remaining cubes, & remove with a slotted spoon, adding  another tablespoon of oil if needed

    Veggies added to the pot

  • Turn the heat down to medium and add the shallots, onion, celery, carrots, bayleaves, rosemary, thyme and tomato paste   & cook for 3-4 minutes stirring
  • Add the chopped garlic and the beef and stir to combine, season with sea salt & black pepper

Add the stout

  • Add the stock and cook on a medium heat for 3-4 minutes until bubbling
  • Add the beer and cook on a medium high heat for 2-3 minutes until bubbling

    Ready for the oven

Put a lid on it!

  • Remove from the heat, add a lid and cook in the oven for 2 1/2 – 3 hours, stir once or twice during cooking

Colcannon – Mash with cabbage & spring onions (scallions):

  • 1 large potato, peeled and cut into pieces

    Colcannon Ingredients

  • 125g (4.5oz) Savoy cabbage, core removed, washed & finely shredded
  • 3 spring onions (scallions) washed, topped & tailed, finely sliced
  • 30 g (1 oz) butter ( I use unsalted)
  • 4-5 tablespoons of semi skim (2% fat) milk
  • 1/2 teaspoon of vegetable oil ( I use rapeseed)
  • freshly ground sea salt & black pepper


  • Boil the potatoes in a pan of salted water for about 15 minutes until soft
  • Heat oil & 15g butter in a frying pan on a medium heat & sauté the cabbage for 3 minutes stirring
  • Add the spring onions and cook for 1 minute until soft, stirring

    Sauteeing the veggies

  • Season with sea salt & black pepper
  • Drain the cooked potatoes and mash in a large bowl ( I use a potato ricer – see photo)

    Mash ’em! Using a potato ricer

  • Add 15g butter, milk to the potato and mash until smooth and well combined
  • Add the cabbage & spring onion and adjust seasoning if needed

For a dairy free version, omit the butter & milk and use dairy free spread and a nut milk instead.

My beef and smoked stout stew with colcannon potato mash – perfect for St Patrick’s day celebrations – good tasty food & great craic!


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