Cut meat into 1cm cubes (or have butcher do it), discarding as much visible fat as possible. Heat oil in a casserole over medium-high heat. Add 1/2 of beef and cook until well browned on all sides. Transfer beef to plate and repeat with remaining meat. Return beef to casserole and sprinkle with flour; toss to coat. Stir in remaining stew ingredients. Bring to boil over medium-high heat. Cover and cook in a 170 C / Gas 3 oven for 45 minutes. Stir and cook uncovered until meat is fork tender and liquid is reduced by half, about 45 minutes.
Colcannon: Place potatoes on a large saucepan covered with cold water and bring to the boil. Reduce heat and simmer until tender, 15 to 20 minutes.
Meanwhile, place cabbage in a microwave safe dish and add 2 tablespoons of water. Cover and microwave on high for 4 to 5 minutes stirring halfway through cooking time, or until crisp but tender. Let stand covered.
Drain potatoes and place in a large bowl. Add milk, butter, salt and pepper. Beat with an electric mixer to desired consistency. Drain cabbage; stir into potatoes along with the bacon and parsley.
Scoop out a serving of colcannon and top with stew.
This was surprisingly good. I made this as part of the Allrecipes Allstars March 2012 assignment and was not really looking forward to it because in my experience beer based sauces are very harsh. I thought that using Guiness would make it extremely bitter, but I was so wrong. The combination of beer, carrots and onions combines to produce a really sweet and mellow sauce. Thank you so much for posting this recipe. - 02 Mar 2012