Beer Braised Irish Stew and Colcannon

allrecipes.com

Dr. Zann

subheading: Irish Stew:

1 tablespoon vegetable oil

1 (3 pound) beef chuck roast, trimmed of fat and cut into ½-inch cubes

2 tablespoons all-purpose flour

1 cup coarsely chopped onion

1 cup coarsely chopped carrot

1 (12 fluid ounce) can or bottle dark beer

2 bay leaves

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon ground black pepper

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

subheading: Colcannon:

3 slices bacon

2 pounds russet potatoes, peeled and cut into chunks

2 cups thinly sliced cabbage

¼ cup milk, warmed

2 tablespoons butter

½ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons minced fresh parsley

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