Irish Stew With Colcannon - cooking recipe

Ingredients

2 lbs cooked corned beef (can be substituted for other cooked beef)
1 large carrot
1 large yellow onion
1 large baking potato
1 cup Guinness stout
4 cups water
2 beef bouillon cubes
1 tablespoon brown sugar
Colcannon
2 large baking potatoes
1 leek (can be substituted for 1 yellow onion)
1/4 cup sour cream
1/4 cup shredded cabbage (cooked)
1 teaspoon mustard seeds
1 teaspoon salt

Preparation

Cut the cooked beef into cubes, the carrots into slices, and the onion into wedges and set aside.
Cut the baking potato into cubes (can leave the peel on if it is a British potato).
Put the stout, the water, and the bouillon cubes into a large pot and set the temperature to high.
Place the carrots and the potato into the pot and let it boil for 15 minutes, stirring occasionally.
Turn the heat down to less than a simmer and add the onion and beef.
Add the brown sugar and blend.
Cook on low for at least 30 minutes covered, but longer is better as it gives a chance for the flavors to come together.
Colcannon:
Boil and mash the two potatoes in a medium sized bowl.
Cut the leek into small pieces (or the onion) and saute with the cabbage until slightly wilted.
Combine the mashed potatoes and the leek/cabbage in the bowl.
Add the sour cream and blend everything together.
Add mustard seed and salt and mix.
Heat in oven or in microwave prior to serving with the stew.
For plating - Dish up the stew and put a large spoonful of colcannon in the middle.