Colcannon, Bangers, and Guinness Stew

Having just returned from Ireland, I felt it imperative to revisit a previous blog and add my hand at Guinness stew.

In honour of Saint Patrick’s Day, I made Colcannon, an Irish dish of cabbage, potatoes, and a whiskey sauce. Simple, quick, and classic comfort food that can be served as a celebratory meal in its own right, and before or after a night out drinking. Between German and Irish heritage, I am a firm believer that one can not go wrong with potatoes and cabbage.

I serve mine like a little volcano- a mound of mash with a concave center, filled with the whiskey butter. Roasted or grilled bangers make a perfect pairing. Pictured is an Irish whiskey, onion, and pork version I bought at the store.



Chop a small cabbage into bite size pieces and fry with freshly minced onion and garlic until everything is golden brown. You can use animal fats instead of butter if that’s how you wanna do things.

In a separate pot, boil two large potatoes.  Drain the water and use a press to mash the potatoes, skin and all, but not thoroughly. Add 1-2 ounces of heavy cream, a teaspoon of salt, black pepper as you like, then whip it all together.

Fold the cabbage into the pot of whipped potatoes and remove the pot from heat. Revisit your skillet, but turn the heat way down before adding 1/2 stick of butter (or more) and allow it to melt. Add some Irish whiskey and let it simmer. Once the sting of booze has dissipated, turn the heat off completely.

***Disclaimer: Never add alcohol to a hot skillet.


Guinness Stew
Imagine a hearty beef stew with a subtle coffee stout aroma, a smoky pepper heat in the sauce, and meat so tender it falls apart. That’s Guinness Stew for you, and it is super easy to make. I do not follow recipes but this was made to serve twelve.

I fried half a pound of bacon cut it into tiny pieces, then I browned one pound of organic beef tips, onions, and crushed garlic cloves in the bacon fat with a heavy dose of ground black pepper.  While that was going on, I chopped three carrots, four stalks of celery, five potatoes, and placed them in a Crockpot.

I added the beef and bacon, enough organic beef bone broth to cover the ingredients, and a teaspoon of salt. After simmering on high for a couple hours the broth had began to evaporate, and I poured in 2.5 bottles of Guinness. I let it continue to simmer for a few more hours until it had become very thick and creamy.


And so you have it.

Bonus: I found some Irish cheddar while out “doing the messages” and put together a cheeseboard. I may or may not have acquired some vintage red cheddar and super spicy red pepper cheese that accidentally ended up in my refrigerator after the trip as well but who knows.



Who knows…

If you care to try my recipes at home, luck of the Irish to ya!

Follow me to Béal Feirste (Belfast).

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2 thoughts on “Colcannon, Bangers, and Guinness Stew

  1. Pingback: Doolin & the Cliffs of Moher | Fernweh

  2. Pingback: The Imbolc Sabbat – Venerate Your Dead

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