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Yummy Fixins

With Saint Patrick’s Day right around the corner I felt it fitting to share an Irish-influenced recipe. Colcannon is a traditional Irish side dish made with cabbage or kale. For the stew, I pepped it up with a bottle of Guinness, which gives the dish a tasty tangy flavor. If you don’t have time to cook on Saint Patrick’s Day, no problem! Prep the stew the night before, toss it in the crockpot the next morning and cook on low for six hours. The colcannon can also be made ahead just add a little more cream and butter when you re-heat it. Follow up dinner with a little Bailey’s on the rocks and don’t forget to wear green!

Guinness Beef Stew with Colcannon

• 2 pound chuck roast, cubed

• 1/4 cup flour

• Salt and pepper

• 3 tbsp. vegetable oil

• 1 lb. Yukon potatoes

• 2 onions, chopped

• 2 garlic cloves, diced

• 4 pounds carrots

• 1 turnip

• 2 parsnips

• 2 celery stalks

• 2 tbsp. tomato paste

• 1 tbsp. brown sugar

• 2 tbsp. flour

• 4 cups beef broth

• 12 oz. Guinness Stout

• 2 tbsp. fresh thyme

• 1 bay leaf

Cut the potatoes into small wedges. Peel and chop the carrots, turnip and parsnips, making sure to give each of them a unique cut; set aside. Place the cubed beef in a Ziploc bag with flour, salt and pepper; shake until well coated. Heat the oil in a large pot over medium heat. Shake off any excess flour from the beef then add it to the oil in batches, cook for four minutes. Once browned, set aside. Add the onions, potatoes, carrots, turnip, parsnip, celery and garlic to the pot, cook for five minutes. Add the tomato paste, stir to coat and cook for two minutes. Sprinkle in the brown sugar and thyme, stir to coat then pour in the beef broth and Guinness and bay leaf. Return the meat along with any juices to the pot, cover and cook on a low simmer for at least 30 minutes.

Colcannon

• 2 ½ pounds Yukon potatoes

• 1 stick of butter

• 1 cup of milk

• Salt and pepper

• 2 tbsp. olive oil

• 1 bunch of kale, finely chopped

• 1 shallot, sliced thin

• 2 garlic cloves, chopped

Quarter the potatoes and place into a boiling pot of water. Cook until tender, about 30 minutes. While the potatoes are cooking, heat oil in a non-stick skillet over medium heat, add shallots, garlic and kale, sauté cook until tender, about seven minutes. Remove from heat and set aside. When the potatoes are ready, drain and place into a bowl. Add in milk and butter, use a hand mixer or heavy hand to whip the potatoes until smooth. Add in the kale mixture, season with salt and pepper, and transfer to a bowl. Serve warm.

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!


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