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1
Preheat oven to 325 degrees F (165 degrees C).
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2
Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides.
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3
Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour.
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4
Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce.
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5
Bring the mixture to a boil, and cover.
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6
Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
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7
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
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8
Drain the bacon slices on a paper towel-lined plate.
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9
Crumble the bacon and set aside.
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10
About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water.
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11
Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
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12
Drain and allow to steam dry for a minute or two.
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13
Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water.
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14
Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage.
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15
Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy.
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16
Drain excess liquid, and set the cabbage aside, covered.
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17
Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
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18
Beat the potatoes with an electric mixer until smooth and creamy.
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19
Stir in the cabbage, crumbled bacon, and parsley until well combined.
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20
To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.
