Cozy One-Pot Guinness Beef Stew Recipe with Creamy Colcannon Mash

“You know that moment when the power flickers off just as you’re halfway through dinner prep? Well, last Friday was exactly that for me. I was mid-chop on onions, the kitchen was suddenly dark, and the rain was tapping steadily on the window. Honestly, it felt like the universe was telling me to slow down. So I grabbed a battered old cookbook from my shelf, the one gifted by a neighbor years ago, and thumbed through until a handwritten note caught my eye: a recipe for a one-pot Guinness beef stew paired with creamy colcannon mash. I wasn’t expecting much, but something about that stormy evening made me try it out.

It turned out to be exactly the kind of meal that wraps you up like a warm blanket. The stew’s rich, deep flavors melded perfectly with the smooth, buttery colcannon. I remember stirring the mash, accidentally knocking over a spoonful of butter (classic me), while the stew bubbled gently on the stove, filling the house with that unmistakable aroma of slow-cooked beef and Guinness. It’s a recipe that’s stuck with me since — not just because it tastes incredible, but because it carries that feeling of comfort and unexpected joy. Maybe you’ve been there too, craving something that feels like a hug from the inside out. This cozy one-pot Guinness beef stew with creamy colcannon mash could be exactly what you need on a chilly evening.”

Why You’ll Love This Recipe

After testing out countless beef stew variations and mash recipes, this one truly stands out. Let me share why this cozy one-pot Guinness beef stew with creamy colcannon mash has earned a permanent spot in my recipe rotation:

• Quick & Easy: Despite the depth of flavor, it comes together mostly in one pot and cooks gently without much fuss, perfect for busy weeknights or last-minute comfort food cravings.
• Simple Ingredients: No fancy or hard-to-find components here — you likely have most of these in your pantry and fridge already.
• Perfect for Cozy Nights: Ideal for those chilly evenings when you want something hearty but not complicated, whether it’s a casual dinner or an intimate gathering.
• Crowd-Pleaser: The Guinness adds a subtle bitterness that balances the savory beef, while the creamy colcannon mash is a guaranteed hit with kids and adults alike.
• Unbelievably Delicious: The stew’s tender meat, silky broth, and vegetable medley paired with the buttery, garlicky colcannon create a texture and flavor combo that’s just next-level comforting.

What sets this recipe apart? It’s the slow simmer in Guinness that gives the beef an almost velvet-like tenderness and a uniquely rich flavor without overpowering. Plus, the colcannon mash incorporates kale (or cabbage) for a subtle earthiness, making it more than just mashed potatoes. Honestly, it’s the kind of meal that makes you close your eyes after the first bite and take a deep breath — pure satisfaction.

What Ingredients You Will Need

This cozy one-pot Guinness beef stew uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh elements that bring it all together beautifully.

• For the Guinness Beef Stew:
  • 2 lbs (900g) beef chuck, cut into 1½-inch cubes (well-marbled for tenderness)
  • 2 tablespoons olive oil or vegetable oil (for browning the beef)
  • 1 large onion, diced (adds sweetness and depth)
  • 3 cloves garlic, minced (for aromatic punch)
  • 3 medium carrots, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 2 tablespoons tomato paste (richness and slight tang)
  • 1 bottle (11.2 fl oz / 330 ml) Guinness stout (for that signature flavor)
  • 2 cups (480 ml) beef broth (preferably low sodium)
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme (earthy herbal notes)
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
• For the Creamy Colcannon Mash:
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered (for creamy texture)
  • 1 bunch kale or savoy cabbage, finely chopped (adds color and earthiness)
  • 4 tablespoons unsalted butter, divided (use Kerry Gold if you want that extra richness)
  • ½ cup (120 ml) whole milk or cream (use dairy-free milk if needed)
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste

Pro tip: Look for firm, fresh kale without yellowing leaves and choose a good-quality Guinness stout for authentic flavor. If you want a gluten-free option, you can swap Guinness for a gluten-free dark beer or extra beef broth.

Equipment Needed

• A large heavy-bottomed pot or Dutch oven (at least 5-quart size) — this is essential for even heat distribution and slow cooking.
• Sharp chef’s knife and cutting board for prepping vegetables and beef.
• Wooden spoon or heat-resistant spatula for stirring.
• Large pot for boiling potatoes (if you don’t have a multi-pot electric cooker).
• Potato masher or hand mixer for the colcannon mash.
• Colander for draining potatoes and washing greens.

If you don’t have a Dutch oven, a heavy stockpot with a tight-fitting lid works fine. I once used a deep skillet with foil cover in a pinch — it worked but required more attention to avoid drying out. For mashing, a simple potato masher is budget-friendly and gives a rustic texture, while a hand mixer makes it ultra-smooth. Keep your knives sharp — it makes chopping safer and quicker, honestly!

Preparation Method

1. Prepare the beef: Pat the beef cubes dry with paper towels to promote browning. Season generously with salt and pepper. Heat the oil in your Dutch oven over medium-high heat until shimmering. Brown the beef in batches (about 5 minutes per batch), avoiding overcrowding to get a nice sear. Transfer browned beef to a plate and set aside.
2. Sauté the aromatics: Reduce heat to medium. Add diced onions, carrots, and celery to the same pot. Cook, stirring occasionally, until softened and slightly caramelized, about 6-8 minutes. Add minced garlic and tomato paste, cook for another 2 minutes until fragrant.
3. Deglaze with Guinness: Pour in the Guinness stout, scraping the bottom of the pot to lift browned bits (this is where a lot of flavor hides!). Let it simmer for about 3 minutes to reduce slightly.
4. Add beef and liquids: Return browned beef to the pot. Pour in beef broth, add thyme and bay leaves. Stir everything together, bring to a gentle boil, then reduce heat to low. Cover and let simmer for 2 to 2½ hours, stirring occasionally, until beef is fork-tender.
5. Prepare the colcannon mash while stew simmers: Place peeled and quartered potatoes into a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. In the last 5 minutes of cooking, add the chopped kale or cabbage on top of the potatoes to wilt.
6. Drain and mash: Drain potatoes and greens thoroughly. Return to pot or a large bowl. Add 2 tablespoons butter and warm milk or cream. Mash until creamy but still slightly textured. Stir in green onions, then season with salt and pepper to taste.
7. Final touches to the stew: Remove bay leaves from stew. Taste and adjust seasoning with salt and pepper if needed. If the stew is too thin, cook uncovered for another 10-15 minutes to thicken. Garnish with fresh parsley before serving.
8. Serve: Spoon a generous portion of creamy colcannon mash onto plates and ladle the rich Guinness beef stew over or alongside. Get ready for some serious comfort.

Note: The stew can also be made a day ahead; flavors deepen overnight. Just reheat gently on the stove, adding a splash of broth if it thickens too much.

Cooking Tips & Techniques

One-pot stews are forgiving but a few tricks make a big difference. Here’s what I’ve learned:

• Brown meat in batches: This avoids steaming and ensures a rich, caramelized crust. It’s tempting to toss all at once, but patience here pays off.
• Don’t skip deglazing: Scraping that fond off the pot with Guinness unlocks deep, complex flavors you won’t get otherwise.
• Low and slow: Cooking the stew gently for a couple of hours makes the beef meltingly tender. Rushing with high heat will just toughen it up.
• Wilt greens last minute: Adding kale or cabbage near the end preserves their color and texture in the colcannon.
• Butter and cream are key: For creamy, dreamy mash, don’t skimp here. If you want lighter, swap cream for milk, but butter is non-negotiable for flavor.
• Season gradually: Taste the stew at different stages to balance salt and pepper perfectly.
• Multi-task: While stew simmers, prep the mash ingredients to save time. It’s a great way to keep things moving without stress.

Honestly, the first time I made this, I forgot to add thyme and panicked — but the stew still turned out tasty. It taught me that while herbs add depth, good beef and Guinness are the stars here.

Variations & Adaptations

This recipe is versatile and adapts well for different preferences:

• Vegetarian option: Swap beef with hearty mushrooms like portobello or shiitake, and use vegetable broth instead of beef broth. The Guinness still adds richness.
• Spicy twist: Add a pinch of smoked paprika or a diced chili pepper when sautéing the vegetables for a subtle smoky heat.
• Slow cooker method: Brown beef and veggies on stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours. Add kale to mash just before serving.
• Gluten-free swap: Use a gluten-free beer or extra beef broth instead of Guinness to keep it safe for gluten-sensitive eaters.
• Personal favorite: I sometimes add a splash of Worcestershire sauce near the end for an extra umami punch — it’s a small touch but makes a noticeable difference.

Serving & Storage Suggestions

Serve this cozy stew and creamy colcannon mash piping hot, ideally straight from the pot to plate. Garnish with fresh parsley or chopped green onions for a pop of color. It pairs wonderfully with a crisp green salad or crusty bread to soak up those rich juices.

Leftovers keep beautifully in the fridge for up to 3 days. Store stew and mash separately in airtight containers. When reheating, warm the stew gently on the stove, stirring occasionally. Reheat the mash with a splash of milk and a pat of butter, mashing again to restore creaminess.

Freeze the stew (without mash) for up to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating. Colcannon mash freezes less well — it can become watery — so best made fresh or eaten within a couple of days.

Flavors intensify after resting, so sometimes I find the next-day version tastes even better — that’s always a nice surprise.

Nutritional Information & Benefits

This hearty stew with colcannon mash offers a balanced combination of protein, fiber, and vitamins. The beef provides iron and B vitamins essential for energy, while the Guinness adds antioxidants. The kale or cabbage in colcannon is rich in vitamins A, C, and K, plus fiber for digestion.

Estimated per serving (serves 6): approximately 450 calories, 35g protein, 30g carbohydrates, 18g fat.

For those watching carbs, swapping potatoes for cauliflower mash works well. The recipe is naturally gluten-free if you select a gluten-free beer substitute. It also contains dairy butter and milk, which can be replaced with plant-based alternatives for lactose intolerance.

From my experience, this meal feels nourishing without being heavy — the kind of comfort food that leaves you energized rather than sluggish.

Conclusion

This cozy one-pot Guinness beef stew with creamy colcannon mash is more than just dinner — it’s a ritual of warmth and satisfaction on a plate. The rich flavors, tender beef, and silky mash come together in a way that’s straightforward but feels special. I encourage you to make it your own, maybe trying a variation or adding your favorite herbs.

For me, this recipe is a dependable friend on cold evenings or when I need a bit of kitchen therapy. It’s forgiving, delicious, and genuinely comforting — the kind of meal that invites slow conversation and second helpings.

If you give it a try, I’d love to hear how you make it yours. Leave a comment, share your tweaks, or just tell me if it brought a little coziness to your day. Happy cooking and warming up with something truly satisfying!

FAQs

Can I use a different type of beer instead of Guinness?

Yes! While Guinness adds a unique depth, you can use other dark beers like a stout or porter. For gluten-free options, use a gluten-free beer or substitute with extra beef broth.

How do I make the stew thicker if it’s too runny?

Simmer the stew uncovered for 10-15 minutes to reduce the liquid. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew, cooking another few minutes until thickened.

Can I prepare this recipe ahead of time?

Absolutely! The stew tastes even better the day after cooking. Store separately from the mash in the fridge and reheat gently before serving.

What can I substitute for kale in the colcannon mash?

Cabbage is the traditional choice and works beautifully. You can also use spinach or Swiss chard if you prefer a milder taste.

Is this recipe suitable for slow cookers?

Yes, after browning the beef and sautéing veggies, transfer everything to a slow cooker and cook on low for 6-8 hours. Add greens to the mash just before serving for best texture.

Print