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  (longarmbrewing.co.uk ;@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:

Ingredients

• 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)

Method 

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

Method

• 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!