Beef and Guinness Stew with Champ (Colcannon Mashed Potatoes) Beef and Potato Stew

Cut the beef chuck into 2 cm cubes, season with half the salt and pepper, and set aside for 10 minutes.

Peel and dice the potatoes into 3 cm chunks, peel and slice the carrots into 1 cm rounds, and finely dice the onion and garlic.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches for 3–4 minutes per side until deeply browned, then transfer to a bowl.

Reduce heat to medium, add the onion and garlic to the pot, and sauté for 2 minutes until softened. Stir in the flour and tomato paste, cooking for 1 minute.

Pour in the Guinness and beef broth, scraping up any browned bits. Add the beef back along with the carrots, thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the beef is tender.

While the stew simmers, place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 minutes until fork-tender. Drain, return to pot, and mash with butter and milk until smooth. Stir in the kale and let it wilt from the heat.

Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper. The stew should be thick enough to coat the back of a spoon.

Serve the stew over a mound of champ (kale mashed potatoes).