24ouncesGuinness Extra Stout Beer(2 12-ounce bottles)
1teaspoonground black pepper
For the Colcannon:
4tablespoonsbutter, unsalted, cut into small pieces
½cupmilk or half and half
2scallions, tops and ends removed, chopped
Prepare the steak and stout:
Have ready a slow cooker. Place 1 tablespoon of the olive oil into the bottom of the slow cooker and spread to coat the bottom. Add in the stew beef.
Pour the Guinness beer and the stock over the beef.
Stir in the minced garlic, thyme, brown sugar, the 2 teaspoons of salt and the 1 teaspoon of black pepper.
Cover the slow cooker and set the heat to low. Cook the beef mixture for about 8 hours until the beef is very tender.
An hour before the beef is done, prepare the veggies:
Preheat the oven to 400° F. Line a large baking sheet with foil or with parchment paper.
Cut the green cabbage into strips and place them on half of the baking sheet.
Pour some of the remaining olive oil over the cabbage and stir to coat the pieces with oil.
Scrub and peel the potatoes, and cut them into chunks about 1½ inches big.
Place the cut potatoes on the other half of the baking sheet. Pour the rest of the olive oil over the potatoes and toss them in the oil. Sprinkle the 1 teaspoon of salt and the ½ teaspoon black pepper over the potatoes and cabbage.
Roast and mash:
Place the baking sheet in the oven to roast the potatoes and cabbage until they're tender: about 45 minutes, stirring occasionally. Remove the pan from the oven.
Spoon the potatoes into a large mixing bowl. Add the butter and milk or half and half to the warm potatoes, and stir them in.
Mash the potatoes until they are relatively smooth - add in a little more milk if the potatoes seem dry.
Spoon the roasted cabbage into the potatoes. Mix the cabbage throughout the mashed potatoes.
Put a serving of colcannon, about 1½ cups, into the center of each dinner plate. Sprinkle a few pieces of chopped scallion over the colcannon.
Divide the beef evenly over the top of the colcannon on each plate, with a few spoonfuls of the cooking liquid. Serve immediately!