Beer Braised Beef Stew with Colcannon

Ingredients

For the stew:
1kg stewing steak
1 tbsp vegetable oil
2 tbsp flour
1 coarsely chopped onion
1 coarsely chopped carrot
300ml dark beer
2 bay leaves
1 teasp thyme 2 garlic cloves, chopped salt and black pepper to taste Worcestershire sauce , to taste

For the Colcannon:
1 kg potatoes
150 g shredded cabbage or greens
60ml milk, warmed
2 tbs butter
Salt and black pepper to taste
2 tbs chopped parsley

Method

Heat oven to 170°C. Trim fat from meat and cut into 1cm cubes Heat oil in a casserole over a medium high heat. Brown cubed beef in batches, removing to a plate once done Return beef to casserole, sprinkle over flour and stir to coat Add remaining stew ingredients and bring to boil over a medium high heat Cover, place in oven and cook for 45 minutes Remove from oven and stir. Return to oven and cook uncovered until meat is tender and liquid is reduced by half, about 45 minutes