For the Irish beef stew

1. The day before serving, put the beef in a ziploc bag with flour and shake until the beef is covered with flour.
2. Heat the olive oil and butter on high heat in a Dutch oven.
3. Add the beef and braise it until browned (approximately 2 minutes on each side).
4. Remove it from the Dutch oven. If the beef has started sticking to the Dutch oven, you are on the right track! (This is because you are slowly caramelizing the meat.)
5. Add onion, pork and a tsp of salt and turn the heat to low.
6. Cook for another 5 minutes.
7. Once the onions have absorbed the beef juice and turned light brown, add the garlic and cook for another minute.
8. Add the beef, sprigs of thyme and bay leaves.
9. Pour in the Guinness and cook for 3 hours.
10. Remove from heat.
11. Put aside until the beef is room temperature. When the beef has cooled, put it in the fridge overnight.
12. hours before serving, continue cooking the stew on low heat.
13. hour before serving (once the beef has been cooking for an hour), add the carrots, turnips and cook for another hour.

For the cheddar mashed potatoes

1. Begin cooking 1 hour before serving.
2. Put the potatoes in a large pot of cold water, heat on high heat with the salt, bay leaves and rosemary, until they are cooked through.
3. Strain the potatoes and put them in the same large pot.
4. Use a fork or a potato masher and mash the potatoes.
5. Meanwhile, heat the milk in a small pot.
6. Heat the mashed potatoes on low heat.
7. Pour the milk into the mashed potatoes, little by little, and mix with a fork.
8. Add salt, pepper and garlic powder.
9. Add the cheddar and mix with a wooden spoon until the mashed potatoes and the cheddar are well combined.
10. Serve the Irish stew with the cheddar mashed potatoes.