Cut meat into 1/2 inch cubes (or have butcher do it), discarding as much visible fat as possible. Heat oil in dutch oven over med-high heat. Add half of beef and cook until well crowned on all sides. Transfer meat to plate and repeat with remainig meat. Return beef to dutch oven and sprinkle with flour; toss to coat. Stir in remaining ingredients. Bring to boil over m-h heat. Cover and cook 325 degree oven for 45 minutes. Stir and continue cooking uncovered until meat is fork tender and liquid is reduced by one-half, about 45 minutes.
Place potatoes on a large saucpan covered with cold water. Bring to a boil over med-high heat. Reduce heat and simmer until tender; about 15*20 minutes. Meanwhile, place cabbage in a microwave safe dush and add 2T water. Cover and microwave on hight for 4-*5 minutes stirring halfway through cooking time, or until crisp tender. Let stand covered. Drain potatoes and place in a large bowl. Add milk, butter, salt and pepper. BEat with an electric mixer to desired consistency. Drain cabbage; stir into potatoes along with the bacon and parsely.
scoop out a serving of Colcannon and top with stew.