Keto Irish Dinner: Deliciously Creamy Beef Stew and Colcannon with Garlic Roasted Brussels Sprouts

Allergens

Dairy (heavy cream), gluten-free (ingredients may vary depending on specific products used)

Ingredients

• 8 oz beef stew meat, cubed
• 1 cup sliced mushrooms
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tsp thyme, dried
• Salt and pepper, to taste
• 4 cups cabbage, shredded
• 3 large russet potatoes, peeled and cubed
• 1/4 cup heavy cream
• 1/4 cup butter
• 2 cups Brussels sprouts, halved
• 4 cloves garlic, minced
• Olive oil
• Salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the cubed beef and cook until browned on all sides. Remove from skillet and set aside.
3. In the same skillet, add onion and garlic. Cook for 2 3 minutes or until tender. Stir in tomato paste, thyme, salt, and pepper. Add the cooked beef back into the skillet.
4. Pour beef broth over the beef mixture and bring to a boil. Reduce heat to low and simmer for 1 hour or until the beef is tender.
5. While the stew is cooking, prepare the colcannon. Boil the potatoes in a pot of water until fork tender. Drain and mash with butter and heavy cream. Stir in shredded cabbage, salt, and pepper to taste.
6. Toss halved Brussels sprouts with minced garlic, olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 20 25 minutes or until tender and golden brown.
7. To plate, place a generous portion of colcannon in the center of the dish, then top with the creamy beef stew. Surround the main dishes with the garlic roasted Brussels sprouts.

Chef’s Insight

The combination of creamy beef stew, colcannon, and garlic roasted Brussels sprouts creates a hearty and satisfying keto-friendly meal that's perfect for any Irish celebration.

Notes

For a more authentic Irish experience, consider pairing this meal with an ice-cold pint of Guinness or a glass of red wine.