Irish Stew with Colcannon

Irish Stew

This is my first crock pot recipe. The meat turned out perfectly, and the gravy just right. Although many Irish Stew’s use Guinness, I find stout’s to strong for grass-fed buffalo meat. Also, I roast the vegetables for a firmer texture but they could easily be added right to the pot.  The method listed below makes for a great presentation. Serves 6 to 8.

Colcannon Ingredients:

• ½ lb. cabbage or kale, sliced
• ¼ cup parsley sprigs
• 4 green onions, chopped
• ¼ cup hot milk
• 2 lbs. butter potatoes
• 3 tablespoons butter
• ¼ cup hot milk
• ½ teaspoon each salt and pepper

Vegetables Ingredients:

• 6 carrots, peeled and sliced
• 4 parsnips, peeled and sliced
• 4 leeks, halved and sliced
• 2 teaspoons olive oil
• salt and pepper

Base ingredients for Stew:

• 1 – 3 lb. Wild Idea Chuck Roast, remove netting, rinsed and pat dry.
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon thyme
• 2 bay leaves
• 2 celery stalks
• ½ onion, chopped
• 1 cup cherry tomatoes, halved
• 2 bottles of Smithwick’s Beer
• 2 cups buffalo Stock or organic beef stock
• ½ cup red wine
• 1 tablespoon arrowroot

Colcannon:

1. Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onion and continue to simmer for two minutes.
2. Drain water and place cabbage in blender with ¼ cup hot milk, salt and pepper. Puree.
3. Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
4. Pull skins of cooked potatoes. Place in a mixing bowl with butter and hot milk.
5. Smash potatoes first and then mix with electric mixer until fluffy.
6. Add cabbage puree and mix until just incorporated.

Set aside or refrigerate until ready to serve. *I make this the night before and reheat in microwave before serving.

Vegetables:

1. Place vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in 400* oven for 10 minutes. Vegetables should be firm, tender and slightly browned.

Prep vegetables ahead of time and roast right before serving.

Stew:

1. Place olive oil, garlic powder, salt, pepper and thyme in crockpot and mix together.
2. Roll prepped roast in herbs in crockpot.
3. Turn crockpot to high. Add bay leaf, celery, onion, tomatoes, beer and stock.
4. Cook covered for 1 hour. Reduce heat to low and let cook for up to 8 hours.
5. Remove roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
6. Turn crockpot back to high, letting juices come to a boil.
7. Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
8. Return buffalo roast pieces back to crockpot.

To Plate:

In shallow soup bowl or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add vegetable to gravy. Serve with crusty bread.

Wine Pairing:

2007 Zolo Malbec, Mendoza Argentina Fruit and earth aromas that carry over to the palate. The well balanced tannins give it a lush finish. Complements the stew nicely without overpowering it.