Beer Beef Stew with Colecannon Mash
- 1 kg beef shin
- 4 T olive oil
- 2 medium onions, roughly chopped
- 2 cloves of garlic, crushed
- 2 T tomato paste
- 2 sprigs of rosemary
- 3 sprigs of thyme
- 2 bay leaves
- 2 cups good quality beef stock
- 1 can of Guinness beer or stout
- 4 – 6 potatoes, skin on
- 125g butter
- 1 cup shredded cabbage
- 1 cup of shredded kale
- 1 cup of milk or cream
Heat the olive oil in a large heavy based pot over a medium heat and cut the shin into chunks, leaving the bones in. Season the beef, then brown in batches for 3-4 minutes. Once done, set aside.
Add the onions to the pot and sauté for a 5 minutes or until the onion is soft and translucent. Add the garlic and tomato paste and sauté for a further 2 minutes before returning the beef to the pot and with the herbs.
Pour the beef stock and beer into the pot, cover and simmer for 2-3 hours or until the beef soft and meltingly tender. Remove the beef, discard the bones and reduce the sauce. Return the beef to the pot and keep warm.
In the meantime, boil the potatoes in a large pot until soft. Drain and cut into quarters, keeping the skin on. Add half the butter into the pot and heat until foaming. Add the cabbage and kale and sauté for 2 to 3 minutes. Add the potatoes back to the pot and add the remaining butter and milk. Mash roughly, season to taste and serve topped with hot beer beef stew. Serves 4
Cook’s Note: You can ask your butcher for whole boneless shin, but meat is always tastier cooked on the bone and it adds extra flavour to stews.
See more Slow Food recipes in the July 2015 Renovations issue, on sale now!