Roughly chop the carrots and onions. Peel the garlic.
Heat the oil in a large heavy based saucepan. Dust the beef in flour seasoned with salt and pepper. Brown off the beef in small batches, remove, set aside on a plate and brown off another batch.
When all the beef is cooked and the pan is empty, pour in the whiskey and deglaze the pan. This means to lift all the flavour and sticky pieces off the base of the saucepan.
Now toss in the carrots, onions and garlic and brown them a little. Pour in the stout and beef stock. Add in the tomato puree, Worcester sauce and the fresh herbs in a bunch. Season with salt and pepper. Add the beef back on, cover and cook low and slow for 1½ - 2 hours in the oven or 6-8 hours in the slow cooker.
Buttery Colcannon Mash
Ingredients
1kg potatoes
200g kale ( washed and thinly sliced )
50mls milk
50mls cream
100g butter
Salt and pepper
4 spring onions / fresh parsley
Method
Boil the potatoes in salted boiling water until they are tender.
Wash and thinly slice the kale. Plunge in to boiling water and then refresh in ice cold water. Squeeze out every drop of excess water.
Mash the cooked potatoes well, dollop in the butter and allow the warmth of the potatoes to melt it. Stir in the kale, seasoning and milk. Combine. Before serving garnish fresh parsley / scallions and drizzle with warm cream on top.
