Irish Beef Stew with Cheesy Colcannon

Steps

1. Prep the night before or morning of Pat beef dry and rub with Irish spice, thyme and 1 tsp salt. Season with pepper. Peel onions, keeping whole; dice carrots 2cm; dice celery 2cm. Place in a slow cooker or casserole dish, cover and set aside in fridge until ready to use.
2. To cook in slow cooker Add tomato paste and 1 1/2 cups of water to slow cooker, cover and cook for 9-10 hours or until cooked through and tender. Beef will easily pull apart when ready.
3. To cook in oven Preheat to 180°C. Add tomato paste and 3 1/2 cups of water to beef, cover and cook about 2 1/2 hours or until cooked through and tender. Beef will easily pull apart when ready. Rest.
4. Cook colcannon Peel and dice potatoes and thinly slice cabbage. Cook potatoes in a pot of salted water, with the lid on, for about 25 minutes or until nearly tender. Add cabbage and cook a further 3 minutes, until tender. Drain and return to pot with butter, milk and Parmesan. Mash until smooth and season to taste.
5. To finish Roughly pull beef and add back to stew. Season to taste.
6. Serve colcannon topped with Irish beef stew.