Irish Beef Stew With Colcannon

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle

Peel and cut the brown onion[s] into wedges

Peel and finely chop (or grate) the garlic

Top, tail and roughly chop the carrot[s]

Dissolve the beef stock powder in 300ml [500ml] boiled water and stir in the tomato paste, Henderson's Relish and 1/2 tsp [1 tsp] sugar – this is your beef stock

Add a large handful of flour to a plate with a pinch of salt and pepper

Coat the beef strips in the flour

Heat a large, wide-based oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add the coated beef strips and cook for 2-3 min or until browned

Once browned, add the onion wedges, chopped garlic, carrots, bay leaves, a pinch of salt and the beef stock

Bring to the boil over a high heat, then cover with a lid and put the dish in the oven for 30 min or until thickened – this is your Irish beef stew

While the stew is cooking, chop the potatoes (skins on) into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and set aside, reserve the pan for later

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and chop into small pieces

Trim, then slice the spring onion[s]

Return the reserved pan to a medium heat and add a large knob of butter

Once hot, add the chopped spring onion and spring greens and cook for 3-4 min or until tender with a bite

Once the spring greens are tender, add the cooked potatoes and a large splash of milk to the pot

Season with a pinch of salt and mash until smooth – this is your colcannon