Preheat the oven to 180°C, 350°F, Gas mark 5.
In a large bowl, mix together the plain flour, seasoning and the beef. Heat the oil in a frying pan and brown the floured beef before spooning into an ovenproof casserole.
Saute the onion, carrot and garlic in the frying pan for 5 minutes.Add the tomato puree, beer, stock, thyme and bay leaves and bring to the boil.
Pour into the casserole with the beef and cover.Cook in the oven for 1½ hours, or until the beef is tender.
Cook the potatoes in a pan of boiling water for 15 minutes, or until tender.Drain and then mash.
Melt the butter in another pan and when foaming add the cabbage and shallot, cook for a few minutes until tender. Add to the mashed potatoes along with the milk and beat together.
Serve the mash with the stew, sprinkled with chopped parsley and lemon zest.
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