Preheat the oven to 150°C.
Mix the beef with flour and seasoning in a bowl.
Heat olive oil in a casserole and brown the floured beef in batches for 5 minutes.
Remove the beef and fry the baby onions and sliced onion for 5 minutes until soft.
Return beef to the pan, add garlic and beer, and reduce liquid by half.
Add beef stock, bring to a simmer, cover, and bake for 2 hours at 150°C.
Adjust seasoning with salt and pepper then leave to cool completely.
Mix self-raising flour, suet, water, and salt into a soft dough without overworking.
Roll three-quarters of the pastry to 1cm thickness and line a 1.2 litre pudding basin.
Fill the basin with the cold beef mixture and dampen the edges with water.
Roll the remaining dough to 1cm thickness to cover the pie and pinch edges to seal.
Cover with greaseproof paper and foil then tie securely with string.
Steam the pudding for 1.5 hours in a steamer or covered saucepan.
Sauté cabbage in butter with 3 tbsp water for 5 minutes until tender.
Stir parsley and seasoning into the cabbage and serve with pudding slices.