Rainy Day Beef Stew with Colcannon

STEW

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes.

Pour in the beef stock, stirring constantly. Add the Worcestershire and molasses. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.

After 1 1/2 to 2 hours, add the diced rutabega and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough.

When the carrots and turnips are tender, stir in minced parsley (if using). Taste and add salt and pepper as needed. Serve piping hot in a bowl with colcannon, letting the juice run all over everything.

COLCANNON

Place potatoes in a large saucepan and cover with water by 1"; bring to a boil over high heat, and cook until tender, about 20-25 minutes. My test is to pierce a chunk with a fork and lift - if the potato was tender when piercing and if it falls off the fork on its own, then you're good to go.

Drain, remove to a plate and set aside. Return pan to medium-high heat, and add butter. When melted, add cabbage, and cook, stirring, until wilted, about 5 minutes.

Add milk, and cream and bring to a boil; add back the potatoes, and using a potato masher, mash and stir potatoes until smooth and evenly incorporated. Season with salt and pepper, and decorate with chives.