About this recipe:This is beef stew recipe results in melt-in-the-mouth meat in a richly flavoured gravy, perfectly complemented by the colcannon. Your family will love this!
1 tablespoon vegetable oil
1 (3 pound) beef shoulder, trimmed of fat and cut into 1cm cubes
2 tablespoons plain flour
150g coarsely chopped onion
125g coarsely chopped carrot
1 (330ml) bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
3 rashers bacon
1kg potatoes, peeled and cut into chunks
175g thinly sliced cabbage
4 tablespoons milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley
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Method Prep:1hr › Cook:2hr › Ready in:3hr
Preheat oven to 170 C / Gas 3.
Heat the vegetable oil in a large casserole over medium-high heat until very hot, and brown the beef in 2 batches, stirring to brown the cubes on all sides. Return all the beef to the casserole, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic and Worcestershire sauce. Bring the mixture to the boil, and cover.
Place the casserole into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly cooked, about 10 minutes. Dice the bacon and set aside.
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large saucepan and cover with salted water. Bring to the boil, then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid and set the cabbage aside, covered.
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, diced bacon and parsley until well combined.
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.