Irish Stew and Colcannon

Preheat oven to 325 degrees F (165 degrees C).

Stew:
Heat the vegetable oil in a Dutch oven over medium-high heat until very hot, and brown the meat on all sides. Move to a bowl.

Deglaze with the beer. Pour in the broth.

Toss your meat with the flour.

Return all the meat to the Dutch oven and stir in onion, carrots, bay leaves, thyme, salt, pepper, garlic, and Worcestershire sauce. Bring the mixture to a simmer and cook for 15 minutes, stirring frequently.

Turn off the heat and cover with the lid. Carefully move the Dutch oven into the oven, and cook for 1 hour.

Uncover, add a splash of vinegar, stir, and return to the oven uncovered.

Turn the heat up to 350 F. Cook until the beef is very tender and the liquid is reduced by half, about 1 hour more. Stir occasionally and check flavor. Add vinegar or salt if needed.

Colcannon:
Prepare the potatoes and cabbage to have them ready to begin cooking when the stew has 40 minutes left.

Place the bacon in a pan that will be large enough to accommodate the cabbage later, and cook over medium heat, turning occasionally, until evenly browned. Put the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside. Leave the fat in the pan.

Bring potatoes to a boil and simmer until tender. Drain and allow to steam dry for a minute or two.

Heat the pan you cooked your bacon in over medium heat and add the cabbage. Sprinkle very lightly with salt.

Cook until tender and browned, then drain if needed.

Put the potatoes into a large bowl or back in the pan you cooked them in, add the butter, salt, and pepper to taste, and as much milk as you need. Mash well.

Stir in the cabbage, crumbled bacon, and parsley until well combined.

To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with beef stew.