Colcannon with Guinness stew
INGREDIENTS
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50g (1/3 cup) plain flour
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1kg gravy beef, cut into 3cm pieces
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60ml (1/4 cup) olive oil
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3 carrots, peeled, coarsely chopped
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1 brown onion, halved, coarsely chopped
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2 garlic cloves, crushed
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2 tablespoons tomato paste
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250ml (1 cup) Guinness beer
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250ml (1 cup) Campbell's Real Stock Beef
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2 sprigs fresh thyme
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2 dried bay leaves
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1/4 cup coarsely chopped fresh continental parsley
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2 teaspoons finely grated lemon rind
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Colcannon
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1kg sebago potatoes, peeled, chopped
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40g butter, chopped
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1/4 (about 500g) savoy cabbage, hard core removed, coarsely chopped
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4 green shallots, ends trimmed, thinly sliced
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125ml (1/2 cup) milk
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