This is a recipe I shared with my girlfiends from my recipe club last year.

Serves: 8 


  • Stew
  • 1.3kg stewing steak
  • 1 tablespoon vegetable oil
  • 2 tablespoons plain flour
  • 80g coarsely chopped onion
  • 80g coarsely chopped carrot
  • 330ml dark beer
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • Colcannon
  • 1kg potatoes, peeled and cut into large pieces
  • 150g shredded cabbage
  • 60ml milk, warmed
  • 2 tablespoons butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 rashers bacon, cooked and diced
  • 2 tablespoons minced fresh parsley


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Scoop out a serving of colcannon and top with stew.