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BEEF - CHUCK - Bacon Beer Beef and Irish Potatoes
Nb persons: 4
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| Bacon Beer Beef and Irish Potatoes PINTEREST INGREDIENTS For the Bacon Beer Beef: | |
| 4 strips | thick cut bacon |
| 2 tablespoons | olive oil |
| 1.5 lbs | beef chuck, cut into cubes |
| salt and peper, to taste | |
| 1 medium | yellow onion, thinly sliced |
| 2 tablespoons | all purpose flour |
| ½ teaspoon | smoked paprika |
| 12 ounces | stout beer |
| 2 cups | beef broth, (or stock) |
| For the Irish Potatoes : | |
| 2 lbs | russet potatoes, peeled and chopped |
| 6 Tbsp | unsalted butter |
| 2 cups | cabbage,, (or kale), chopped |
| ½ cup | green onions, chopped |
| 1 cup | whole milk |
| salt, to taste | |
| pepper, to taste | |
DIRECTIONS
In a Dutch oven over medium heat, cook the bacon.
Remove the bacon from the pot. Chop and set aside. Pour off bacon grease until about 2 Tbsp of bacon grease remain in the pot.
Add 2 Tbsp of olive oil to the pot.
Sprinkle the beef cubes with salt and pepper. Add to the pot, sear on all sides until browned, and remove from pot (beef will not be cooked through).
Add the onions. Cook until lightly caramelized, about ten minutes.
Sprinkle with flour, stir until flour has turned brown, about 1 minute.
Add the stout and stir, scraping to deglaze the pan. Pour in the broth.
Add the beef cubes and bacon back into the pot. Add the lid at a slight vent and reduce heat to maintain a low simmer. Allow to simmer until beef is fork tender, 1 ½ to 2 hours.
While the beef is cooking, make the potatoes: Add the potatoes to a pot of salted water, bring to a boil and allow to cook until potatoes are fork tender. Drain, remove potatoes from the pot and return the empty pot to heat. Melt the butter in the pot. Add the cabbage (or kale) and cook until wilted, about 2 minutes. Stir in the green onions. Remove from heat, and add in the milk and the potatoes. Mash and stir until well combined. Add salt and pepper to taste.
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