Brown pork shoulder cubes in hot oil until golden and caramelised for maximum flavour. Add onion, garlic, carrots, celery, and mushrooms, letting them soften and release their aroma. Stir in the flour, then pour in rich stout beer and warm vegetable stock. Add tomato paste, thyme, and a bay leaf, season with salt and pepper, and let it gently simmer until the pork is soft and tender. For the colcannon (Irish mashed potatoes), boil the potatoes until soft, mash with butter and warm milk, then stir in the vibrant kale for a hearty Irish twist. Serve the comforting stew with a generous spoonful of creamy colcannon, finished with a sprinkle of fresh parsley.
