Colcannon. A yummy concoction of mashed potatoes, bacon, cabbage and leeks.
And not JUST Colcannon… but Irish Stew served OVER Colcannon.
Irish Stew OVER Colcannon TOPPED with whipped horseradish cream.
OH. MY. GOODNESS.
Comfort food in it’s most glorious form.
I am here to share the glory with you today, and it goes something like this…
The easiest way to start any recipe is “mic en place” (or for us down home cooks, “get yer stuff together”.) This recipe has many components and the best way to simplify is to get all of your ingredients chopped, sliced and ready to go.
Start your stew…
Make your Colcannon while the stew is going.
Now the third (and most epic) feature of this recipe, the whipped horseradish cream.
I’m going to let you in on a little secret. Well, maybe it’s not a secret but I didn’t catch on to this until about 2 years ago so it was big news to me. So here goes… if you want a great punch of flavor from your horseradish you need to add… wait for it…
Sugar. Sugar makes the flavor of horseradish really pop.
So now you have all your components and all you have to do is pile it up!
Colcannon, Stew, Horseradish Cream. It’s a beautiful thing.
Happy St. Patrick’s Day, or Tuesday, any day really will be a happy day when this is in your belly. 😉
Irish Stew with Colcannon & Whipped Horseradish Cream
- 2 lbs Stew Meat of choice
- 1 lg onion
- 3-4 garlic cloves, minced
- 16 oz fresh or frozen green beans
- 6 lg carrots, chopped
- 1 lg bottle (mine was 1 pint 6 oz) Guinness or other dark beer
- 1 qt Beef Stock
- 2 Tbl tomato paste
- 4 sprigs fresh herbs or 2 Tbl dried (I prefer rosemary and thyme for this recipe)
Saute onions and garlic until translucent, remove from pan and brown stew meat in batches (careful to not overcrowd.) Season meat with salt and pepper while browning. After meat is browned, deglaze pan with dark beer, scraping up any bits from bottom of the pan. Add beef stock & tomato paste and adjust salt to taste.
*Note- Browning the stew meat in smaller batches is important. You don’t want to over crowd your pan when browning meat. If you do, the meat will essentially steam rather than getting that nice dark sear that you are looking for. Give the meat some space and room to breathe.
After your meat is browned, remove the last batch and deglaze the pan with a bottle of Guinness or other dark beer, scraping the bits from the pan as you stir. Add in your beef stock, tomato paste and all of your meat and vegetables. You can tie your herbs into a bundle with kitchen twine or if you aren’t fancy like that, just place them on top and kind of “smoosh” them down beneath the level of the broth.
See the recipe below for cooking times & methods.
Crock Pot: Add all ingredients to crock pot and cook on low 8 hours.
Instant Pot: Add meat to broth and pressure for 25 minutes, quick release pressure and add vegetables, pressuring for another 5 minutes.
Stove Top: Add meat to pan and simmer for 1 1/2 hours, add vegetables and simmer for another 30 minutes or until carrots are tender.
- 8 oz diced bacon
- 2 cups shredded cabbage OR Kale
- 1 cup thinly sliced leeks (green onions will also do in a pinch)
- 4 medium potatoes, mashed and seasoned to taste
Crisp bacon in skillet. Remove from pan and saute cabbage and leeks until tender. Fold bacon and vegetables into mashed potatoes.
Whipped Horseradish Cream:
- 1 cup heavy whipping cream
- 2-4 Tbl grated horseradish (to taste)
- pinch sugar
- freshly cracked pepper
Whip heavy cream in a stand mixer with a pinch of sugar and some freshly cracked pepper. When the cream is whipped to stiff peaks, fold in your grated horseradish. (Freshly grated horseradish is light and folds in nicely here, but if you are using horseradish from a jar, I suggest adding the horseradish during the whipping process.)
Fill bottom of bowl with Colcannon, ladle stew over the colcannon and top with a dollop of the horseradish cream.