Courtesy of Mombeau’s Table

GPN staff

Photo courtesy of Lisa Vreede

I learned something a while ago. Butternut squash thickens and sweetens whatever you put in it, if cooked long enough. The best part is if you crush it enough, no one will know it’s there. I use an America’s Test Kitchen method to brown the meat. The stew coils uncovered so that exposed meat can brown in the oven. This avoids the messy step of browning the meat before hand on your pan. It’s so easy and so tasty from Guinness Stout. Serve the Colcannon in the same pan as the stew, family style. Perfect for St. Patrick’s Day. Jar lent by the Workshop. (

2 lbs beef stew

1 onion, diced

2 carrots, diced

2 cups diced butternut squash

2 garlic cloves, chopped

2 tsp of fresh thyme

2 tablespoons of tomato paste

2 tablespoons of brown sugar

1 tablespoon of Dijon mustard

1 cup Guinness Draft Stout

2 cups of beef broth

2 tablespoons of olive oil

2 teaspoons of salt

1 tsp of pepper

Preheat the oven to 325. On your hob, start over medium heat in a pot, the heavier the better. Add the oil, onions and carrots and cook until tender, about 5 minutes. Add the garlic, thyme, tomato paste and cook until the tomato paste is a little brown. Add the butternut squash, brown sugar, mustard, stout and broth. Start stirring and once everything is combined add the beef. The liquid should be just level with the meat. Put in the oven uncovered. The exposed beef will brown in the oven. After 45 minutes, stir to brown remaining sides of beef. Take out the stew after 2 hours and mash the squash with a fork to thicken the sauce. The meat should be tender with a fork. Adjust for seasoning. Serve on the beautiful Colcannon.


Real Irish soul food. I don’t know why this dish is not celebrated more. It’s comforting, filling and inexpensive to make and much better than plain mashed potatoes. I added crispy fried leeks on top and it sends it to a whole new level of flavor. Want to make it even more special? Add the crispy bacon.

5 large Yukon Gold potatoes

5 leeks, washed and sliced

2 cups sliced ​​green cabbage

2 tablespoons of parsley

2 tablespoons of butter

½ cup of milk

Salt and pepper to taste

Peel the potatoes and place them in a pot of cold water. Bring to a boil and simmer until tender. Meanwhile, sauté the remaining vegetables in oil until tender, about 7 minutes. When the potatoes are tender, drain them, add the butter and milk and mash. Stir in the cooked vegetables and season to taste.

Crispy Leeks

¼ cup vegetable oil

3 leeks, sliced

Heat the oil until it sparkles. Add leeks and sauté for 6 to 8 minutes until crispy and golden.

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