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Beef & Guinness Casserole with Colcannon Mash

July 24, 2015 By Robin King 2 Comments

“‘Serve fresh young food and mature drink‘ is an old Irish proverb that is reflected in our cookery courses,” says Rita Meade of Berry Lodge & Cookery School on Spanish Point in Miltown Malbay, County Clare, Ireland.

I’ve already shared the recipes for Walnut Treacle Bread, Black Pudding and Apple Scones, and Summer Greens Soup with you from our day in the kitchen with Rita in June. Now comes the meat of the menu . . . Beef and Guinness Casserole topped with Colcannon Mash.

In Ireland, soup is pureed, stew is chunky, and if you put a lid on your stew and finish it off in the oven, it is now a casserole. I make many different versions of Guinness stew, but this is by far one of my favorites. Enjoy, reach out to Rita on Facebook, “like” her page, and I’m sure she will welcome comments and questions.

Print Recipe
Rita Meade's Beef & Guinness Casserole
I have made several versions of Beef & Guinness, and this Casserole dish by Rita Meade of Berry Lodge & Cookery School is among my favorites. Slainte
Prep Time 45 minutes
Cook Time 2.2 hours
Servings
people
Ingredients
  • 1/4 cup flour
  • 2 lbs stewing beef diced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 slices smoked bacon chopped
  • 2 medium onions sliced
  • 2 cloves garlic crushed
  • 2 medium carrots chopped
  • 1 small swede turnip diced
  • 1 small white turnip diced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 1/4 cups beef stock
  • 1 tsp sugar
  • 3/4 cup button mushrooms
  • 1 3/4 cup Guinness Stout
  • salt to taste
  • freshly ground black pepper to taste
Prep Time 45 minutes
Cook Time 2.2 hours
Servings
people
Ingredients
  • 1/4 cup flour
  • 2 lbs stewing beef diced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 slices smoked bacon chopped
  • 2 medium onions sliced
  • 2 cloves garlic crushed
  • 2 medium carrots chopped
  • 1 small swede turnip diced
  • 1 small white turnip diced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 1/4 cups beef stock
  • 1 tsp sugar
  • 3/4 cup button mushrooms
  • 1 3/4 cup Guinness Stout
  • salt to taste
  • freshly ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Season the flour with salt and freshly ground black pepper. Add the beef, toss to coat.
  2. Heat the oil and butter in a large casserole on your stove and fry bacon until crisp. Remove bacon from pan and then fry beef in oil and butter mix until golden brown.
  3. Add the bacon, vegetables, herbs, stock and stout to the beef and bring to a simmer on the stove. Cover and transfer to the oven for 1 hour and 15 minutes (alternatively, keep cooking on the hob for 1 hour and 30 minutes). Add the mushrooms. Continue cooking for a further 40 minutes. Once cooked, adjust the seasoning to taste.
  4. Serve Beef and Guinness topped with Colcannon mash.
Recipe Notes

Beef and Guinness Casserole by Berry Lodge Cookery School

www.berrylodge.com

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Print Recipe
Colcannon Mash
Colcannon remains widely known throughout Ireland and is a big part of traditional Irish cooking. Serve it as a side dish, or atop your Guinness stew. Atop any stew, really.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 lb potatoes peeled and cut into halves
  • 3 medium Spring onions, or scallions you can also use Spring cabbage shredded and stir fried
  • 3/4 cup whole milk
  • freshly ground black pepper to taste
  • freshly ground nutmeg pinch
  • 1 tbsp butter
  • 1/2 cup Irish Cashel Blue Cheese or any high quality blue cheese
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 lb potatoes peeled and cut into halves
  • 3 medium Spring onions, or scallions you can also use Spring cabbage shredded and stir fried
  • 3/4 cup whole milk
  • freshly ground black pepper to taste
  • freshly ground nutmeg pinch
  • 1 tbsp butter
  • 1/2 cup Irish Cashel Blue Cheese or any high quality blue cheese
Instructions
  1. Steam the potatoes over a pan of boiling water until soft and drain. Preheat oven to 350 degrees.
  2. While potatoes steam, put the milk, butter and Spring onions in a separate pan and cook gently for five minutes, or until the Spring onions have cooked.
  3. Mash the potatoes with a potato masher or a ricer. Add to the milk mixture, season with salt, pepper and nutmeg, then beat well. Add 1/3 cup of the blue cheese and mix well.
  4. Put into a pie dish, top with the remainder of the Irish Cashel blue cheese. Bake in the oven for 15 to 20 minutes and serve with Guinness stew.
Recipe Notes

"Did you ever eat colcannon
when 'twas made with thickened cream
And the greens and scallions blended
Like the picture in a dream?
Did you ever scoop a hole on top
To hold the melting cake
Of clover-flavored butter
Which your mother used to make?"

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Filed Under: On the Road Tagged With: #BerryLodgeandCookery, #ColcannonMash, #EmeralIsle, #Guinness, #GuinnessStew, #Ireland, #IrishCooking, #Recipes, #Travel, #WildAtlanticWay

Scones & Summer Greens Soup Recipes

July 23, 2015 By Robin King Leave a Comment

Scones & Summer Greens Soup Recipes

On the west coast of Ireland, along the Wild Atlantic Way, between Loop Head and the Cliffs of Moher, you will find Berry Lodge & Cookery School, and Rita Meade. A bit of a culinary celebrity, Rita prepares exquisite breakfasts and afternoon snacks for her guests, and conducts cookery courses tailored for your group and […]

Filed Under: On the Road Tagged With: #Baking, #berrylodge, #CoClare, #Ireland, #IrishCooking, #Scones, #SpanishPoint, #WildAtlanticWay

Walnut Treacle Bread by Berry Lodge Cookery School

July 22, 2015 By Robin King Leave a Comment

Walnut Treacle Bread by Berry Lodge Cookery School

I had the sincere pleasure of spending the day with Rita Meade at the Berry Lodge Cookery School in Spanish Point, Miltown Malbay, County Clare, Ireland. My childhood friend Julie, her daughter Chelsea, and Jack’s best friend’s wife, Terri, joined me in what turned out to be a day of cooking, learning not only about […]

Filed Under: On the Road Tagged With: #Baking, #berrylodge, #Bread, #EmeraldIsle, #Ireland, #IrishCooking, #Recipes, #TreacleBread, #WildAtlanticWay

Walnut Treacle Bread by Berry Lodge Cookery School

July 22, 2015 By Robin King Leave a Comment

Walnut Treacle Bread by Berry Lodge Cookery School

Just one of the delicious recipes from our day at Berry Lodge Cookery School, this walnut and molasses bread is easy to prepare and delicious to eat. Enjoy for breakfast, or with your afternoon tea.

Filed Under: My Kitchen Tagged With: #berrylodge, #CookerySchool, #Ireland, #IrishCooking, #WalnutTreacleBread, www.berrylodge.com

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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