Two Irish classics come together in this savory and satisfying dish: steak simmered in Guinness Stout until tender and hearty colcannon – mashed potatoes and cabbage!
While looking over lists of traditional Irish dishes as well as some of American-Irish dishes, many of the recipes looked to me like they would be really good put together. And that is how this dish came to be.
This recipe is more American-Irish dish, since traditional Irish recipes rely more on lamb, mutton, and pork than on beef.
What is colcannon?
Colcannon is a traditional Irish dish that dates back to the 1700’s. The name is derived from the Gaelic words for “white-headed cabbage”. It’s made from potatoes mashed with cabbage or kale. Some recipes also call for adding leeks, green onions, and meats. But in its simplest form – just mashed potatoes with cabbage, it is a delicious comfort food!
Though Americans may associate colcannon with St. Patrick’s Day, in Ireland it is actually a dish made at Halloween-time. The tradition of eating colcannon on Halloween includes hiding charms in it: coins for children, or a ring to predict marriage for the single woman who finds it on her plate.
Why you’ll love it
The steak and stout part of this recipe is made by simmering beef in a slow cooker, along with plenty of Guinness stout beer. It’s hearty like a beef stew but without the veggies, and full of robust flavor.
The colcannon comes together in the last hour of cooking time for the beef. Instead of boiling the potatoes and cabbage, they’re roasted side-by-side for extra flavor.
When the steak and stout is spooned over fluffy mounds of colcannon, it becomes a hearty meal that all will love. A real “meat and potatoes” meal!
How to make this recipe
Step 1: Prepare the steak and stout
Add chunks of stew beef, stock and seasonings to a slow cooker. Pour in the Guinness beer. Cook everything on the low setting for about 8 hours.
Step 2: Roast the potatoes and cabbage
Slice up the cabbage and potatoes and arrange them on a baking sheet, tossed with olive oil, salt and pepper. Roast everything for about 40 minutes until the potatoes are soft.
Step 3: Make the colcannon
Mash the roasted potatoes with butter and milk to a smooth consistency. Mix the roasted cabbage throughout the mashed potatoes.
Step 3: Serve it up
Place a mound of colcannon on a dinner plate, topped with some chopped scallion. Spoon the beef and juices over the colcannon and enjoy!
Once we spooned the Steak & Stout over the top, we found we were gobbling it up fast, frighteningly fast actually because it is so savory and satisfying. No good would come of charms in the mash here!
Find the recipe for Slow Cooker Steak & Stout Over Colcannon below, and here are a few more Irish recipes to try:
>> What do you think of this slow cooker recipe? Leave a comment for me below, and a star rating on the recipe!
Slow Cooker Steak & Stout over Colcannon
For the Steak and Stout:
- 4 tablespoons extra virgin olive oil, divided
- 2 pounds stew beef, like chuck or round, cubed
- 24 ounces Guinness Extra Stout Beer (2 12-ounce bottles)
- ½ cup beef stock
- 2 cloves garlic, minced
- 1 teaspoons dried thyme
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
For the Colcannon:
- 3 pounds yellow potatoes
- ½ head green cabbage
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons butter, unsalted, cut into small pieces
- ½ cup milk or half and half
- 2 scallions, tops and ends removed, chopped
Prepare the steak and stout
- Have ready a slow cooker. Place 1 tablespoon of the olive oil into the bottom of the slow cooker and spread to coat the bottom. Add in the stew beef. Pour the Guinness beer and the stock over the beef. Stir the minced garlic, thyme, brown sugar, the 2 teaspoons of salt and the 1 teaspoon of black pepper. Cover the slow cooker and set the heat to low. Cook the beef mixture for about 8 hours until the beef is very tender.
About 1 hour before the beef is finished cooking, prepare the colcannon
- Preheat the oven to 400° F. Line a large baking sheet with foil or with parchment paper.
- Cut the green cabbage into strips and place them on half of the baking sheet. Pour some of the remaining olive oil over the cabbage and stir to coat the pieces with oil. Scrub and peel the potatoes, and cut them into chunks about 1 ½ inches big. Place the cut potatoes on the other half of the baking sheet. Pour the rest of the olive oil over the potatoes and toss them in the oil. Sprinkle the 1 teaspoon of salt and the ½ teaspoon black pepper over the potatoes and cabbage.
- Place the baking sheet in the oven to roast them both until they are tender: about 45 minutes, stirring occasionally. Remove the pan from the oven.
- Scoop the potatoes into a large mixing bowl. Add the butter and milk or half and half to the warm potatoes, and stir them in. Mash the potatoes until they are relatively smooth – add in a little more milk if the potatoes seem dry. Once they’re mashed scoop the roasted cabbage off the baking sheet and add them to the potatoes. Mix the cabbage throughout the mashed potatoes.
- Put a serving of colcannon, about 1 ½ cups into the center of each dinner plate. Sprinkle a few pieces of chopped scallion over the colcannon. Divide the beef evenly and spoon it over the top of the colcannon on each plate, adding a few spoonfuls of the cooking liquid. Serve immediately!