Irish Stew and Colcannon

Irish Stew
1 pound of stew beef
4 carrots, peeled and cut in large coins
5 turnips, peeled and largely diced
2 pounds of mushrooms, whole
1 package of frozen pearl onions
16 oz Guiness
Salt and pepper
Cornstarch

In a large pot, cook the stew beef in 1 tbsp oil until browned, but not cooked through. Remove the beef and set aside. In the same pot, cook the carrots, turnips, and mushrooms until slightly browned, but ot all the way cooked through. Add in the beef, pearl onions, Guiness, salt and pepper, and simmer on low, covered, for 1 hour. Add in cornstarch to thicken if needed.

Yield: 8 servings

Colcannon
1 pound leeks, sliced and washed
1 small head cabbage, sliced
4 large potatoes, cubed
Milk
Butter
Salt and pepper

Boil, drain, and mash the potatoes. Meanwhile, saute the leeks and cabbage in butter until tender and browned. Add the leeks and cabbage to the mashed potatoes. Add enough milk to achieve the desired consistency. Season with salt and pepper, then spread into a 13x9 inch pan. Bake at 375 for 20 minutes, or until top is browned.

Yield: 8 servings