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Beef stew with creamy colcannon mash recipe

  • Serves 4
  • 20 mins to prepare and 2 hrs 00 mins to cook
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beef stew with colcannon mash
Customer recipe by Susan Hoggett
Added 88 months ago

Preheat the oven to 180°C, 350°F, Gas mark 5.

In a large bowl, mix together the plain flour, seasoning and the beef. Heat the oil in a frying pan and brown the floured beef before spooning into an ovenproof casserole.

Saute the onion, carrot and garlic in the frying pan for 5 minutes.Add the tomato puree, beer, stock, thyme and bay leaves and bring to the boil.

Pour into the casserole with the beef and cover.Cook in the oven for 1½ hours, or until the beef is tender.

Cook the potatoes in a pan of boiling water for 15 minutes, or until tender.Drain and then mash.

Melt the butter in another pan and when foaming add the cabbage and shallot, cook for a few minutes until tender. Add to the mashed potatoes along with the milk and beat together.

Serve the mash with the stew, sprinkled with chopped parsley and lemon zest.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 50g plain flour
  • 1kg stewing beef, cut into chunks
  • 2tbsp olive oil
  • 4 carrots, peeled and chopped
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 2tbsp tomato puree
  • 250ml stout beer
  • 250ml beef stock
  • sprig of thyme
  • 1tbsp parsley, chopped
  • 2 bay leaves
  • 2tsp lemon zest
  • 1kg floury potatoes, peeled and chopped
  • 40g butter
  • 500g savoy cabbage, chopped
  • 2 shallots, peeled and thinly sliced
  • 125ml milk

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