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Guinness Braised Short Rib Irish Stew with Colcannon

Guinness Braised Short Rib Irish Stew - featured image
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A comforting and easy slow-cooked Irish stew featuring tender beef short ribs braised in Guinness stout, served with creamy colcannon mashed potatoes with cabbage and scallions.

Ingredients

Scale
  • 3 lbs beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tbsp vegetable oil or olive oil
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into chunks
  • 2 celery stalks, sliced
  • 2 tbsp tomato paste
  • 1 bottle (11.2 fl oz / 330 ml) Guinness stout
  • 2 cups (16 fl oz) beef broth
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
  • Optional: 2 tbsp Irish whiskey
  • For the colcannon:
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cups green cabbage, shredded
  • 4 scallions, thinly sliced
  • 4 tbsp unsalted butter
  • 1/2 cup (4 fl oz) whole milk or cream
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat the short ribs dry and season generously with salt and pepper.
  2. Heat 2 tbsp oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side. Remove and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the pot and cook until softened, about 6-8 minutes. Stir in garlic and tomato paste and cook for 2 more minutes.
  4. Pour in the bottle of Guinness, scraping the bottom to lift browned bits.
  5. Return short ribs to the pot. Add beef broth, thyme, bay leaves, Worcestershire sauce, and whiskey if using. The liquid should almost cover the ribs; add more broth or water if needed.
  6. Bring to a simmer, cover, and transfer to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours until meat is fork-tender.
  7. While stew braises, boil potatoes in salted water until fork-tender, about 15-20 minutes. Add shredded cabbage in the last 5 minutes.
  8. Drain potatoes and cabbage well. Return to pot and mash with butter and warm milk until creamy but textured. Stir in scallions and season with salt and pepper.
  9. Remove ribs from stew, discard thyme and bay leaves. Skim fat from stew surface. Reduce liquid on stove over medium-high heat for 10-15 minutes until slightly thickened.
  10. Return meat to pot to coat with sauce.
  11. Serve stew with colcannon, garnished with fresh thyme or parsley if desired.

Notes

Do not skip browning the ribs to develop flavor. Use fresh herbs and remove before serving. If stew is too thin, thicken with cornstarch slurry during reduction. The stew tastes better the next day. For dairy-free colcannon, substitute butter and milk with plant-based alternatives. Slow cooker method: after browning and sautéing, cook on low 6-8 hours.

Nutrition

Keywords: Guinness stew, Irish stew, short ribs, colcannon, comfort food, slow-cooked, braised beef, Irish recipe

Find it online: https://norasfoods.com/guinness-braised-short-rib-irish-stew-recipe-easy-comforting-dinner-idea/