Colcannon with Guinness Stew

Ingredients

Colcannon:

1kg Sebago potatoes, peeled, chopped
40g butter, chopped
1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
4 green shallots, ends trimmed, thinly sliced
125mL (1/2 cup) milk

Stew:

50g (1/3 cup) plain flour
1kg gravy beef, cut into 3cm pieces
60mL (1/4 cup) olive oil
3 carrots, peeled, coarsely chopped
1 brown onion, halved, coarsely chopped
2 garlic cloves, crushed
2 Tbs tomato paste
250mL (1 cup) Guinness beer
250mL (1 cup) Campbells Real Stock Beef
2 sprigs fresh thyme
2 dried bay leaves
1/4 cup coarsely chopped fresh continental parsley
2 tsp finely grated lemon rind

Method

Pre-heat oven to 180 C.

Place the flour in a bowl and season with salt and pepper. Add beef and turn to coat.

Heat half the oil in a large frying pan over medium-high heat.

Add half the beef and cook for 2-5 minutes each side or until browned.

Transfer to a 2.5L (10 cup) capacity ovenproof dish. Repeat with the remaining beef, reheating pan between batches.

Heat the remaining oil in the pan over medium-high heat.

Add the carrot, onion and garlic and cook for 5 minutes or until the onion is soft. Add the tomato paste and cook for 1 minute.

Add the Guinness, stock, thyme and bay leaves and bring to the boil.

Transfer to the ovenproof dish. Bake, covered, for 2 hours or until meat is tender.

Season with salt and pepper.

Meanwhile, to make the Colcannon, cook the potato in a saucepan of boiling water for 15 minutes or until tender.

Drain and return to pan.

Use a potato masher to mash until smooth.

Heat butter in a frying pan over medium heat until foaming.

Add the cabbage and shallot and cook for 3-4 minutes or until tender (do not brown).

Add the cabbage mixture and milk to the potato and stir to combine.

Season with salt and pepper.

Divide the Colcannon among serving plates. Top with the stew and sprinkle with parsley and lemon rind to serve.

Credits: Michelle Southan

Photo Credits: William Meppem