Posted by: travelrat | March 16, 2012

Beef Dublinonne

‘Beef Dublinonne’ is my name for something that can be found in just about any pub or restaurant you go into. And, it’s so easy to make. Find a recipe for Boeuf Bourgignonne … but use Guinness instead of red wine.

For recipes like this, you can, of course, use any beer you like, according to your tastes. The only hard and fast rule is you never cook with beer you wouldn’t drink. In this respect, Guinness is king … although, to drink, I prefer Murphy’s Stout!

Anyway, there we were in Bantry, and lunchtime fast approaching, and here, close to hand, right on Wolfe Tone Square was a homely-looking restaurant called De Barra’s.

It was a good choice. Their Beef and Guinness stew came in a generous serving, which looked even more generous as it was piled atop a goodly portion of boiled potatoes. But, I still had room for the colcannon. Lorraine’s fish and chips came with a scoop of it … something I’ve never seen before … she didn’t want it, so I snarfed it; purely in the interests of research, of course.

For those unfamiliar, colcannon is shredded cabbage mixed up with mashed potato. I have a recipe for it, which specifies how many, and what kind of potatoes you should use, and the size of your cabbage. I could be wrong, but I thought it was rather something you made from any leftovers you had handy, like bubble-and-squeak?


  1. Hi Keith,
    I have never heard of colcannon, but potato and cabbage mixed could easily be made from leftovers, there is nothing wrong with the old bubble and squeak, which we usually wrap in bread crumbs, looks so much better, and adds to the vegetables as well. 🙂

  2. I’ve heard of beer bread, but beef cooked with beer is a new one for me! Sounds tasty!

    • Hi. EEE!

      They do a lot of cooking with beer in Belgium. They say a Belgian cook uses beer like his French cousin uses wine. And, our traditional fish n’ chips is MUCH better when the fish is coated with a beer batter.

  3. I love colcannon and beef and guinness stew. I always cook it in the winter. It really is very hearty and delicious. Mmmmmm….

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