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

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A comforting one-pot Guinness beef stew paired with creamy colcannon mash, perfect for chilly evenings. This hearty meal features tender beef simmered in Guinness and a buttery, garlicky mashed potato and kale side.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1½-inch cubes
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and cut into chunks
  • 2 stalks celery, chopped
  • 2 tablespoons tomato paste
  • 1 bottle (11.2 fl oz / 330 ml) Guinness stout
  • 2 cups (480 ml) beef broth, preferably low sodium
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 1 bunch kale or savoy cabbage, finely chopped
  • 4 tablespoons unsalted butter, divided
  • ½ cup (120 ml) whole milk or cream
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
  3. Brown the beef in batches, about 5 minutes per batch, avoiding overcrowding. Transfer browned beef to a plate and set aside.
  4. Reduce heat to medium. Add diced onions, carrots, and celery to the pot and cook, stirring occasionally, until softened and slightly caramelized, about 6-8 minutes.
  5. Add minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
  6. Pour in the Guinness stout, scraping the bottom of the pot to lift browned bits. Let simmer for about 3 minutes to reduce slightly.
  7. Return browned beef to the pot. Pour in beef broth, add thyme and bay leaves. Stir and bring to a gentle boil.
  8. Reduce heat to low, cover, and let simmer for 2 to 2½ hours, stirring occasionally, until beef is fork-tender.
  9. 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.
  10. In the last 5 minutes of cooking, add the chopped kale or cabbage on top of the potatoes to wilt.
  11. Drain potatoes and greens thoroughly. Return to pot or large bowl.
  12. Add 2 tablespoons butter and warm milk or cream. Mash until creamy but still slightly textured.
  13. Stir in green onions, then season with salt and pepper to taste.
  14. Remove bay leaves from stew. Taste and adjust seasoning with salt and pepper if needed.
  15. If stew is too thin, cook uncovered for another 10-15 minutes to thicken.
  16. Garnish stew with fresh parsley before serving.
  17. Spoon a generous portion of creamy colcannon mash onto plates and ladle the Guinness beef stew over or alongside.

Notes

Brown meat in batches to avoid steaming and ensure caramelization. Deglaze pot with Guinness to unlock deep flavors. Cook stew low and slow for tender beef. Wilt greens last minute to preserve color and texture. Butter and cream are key for creamy mash but can be substituted for dairy-free options. Stew can be made a day ahead for deeper flavor. For gluten-free, use gluten-free beer or extra beef broth. To thicken stew, simmer uncovered or use cornstarch slurry.

Nutrition

Keywords: Guinness beef stew, colcannon mash, one-pot stew, comfort food, Irish stew, creamy mashed potatoes, kale mash, slow simmer beef

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