Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown.  Remove the bacon pieces and set aside, leaving the drippings in the skillet.

Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine.  Place the beef stew meat into the bag, and shake to coat the meat with flour mixture.  Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides.

Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker.

Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet.  Pour the beer into the slow cooker, over the meat and vegetables.  Cover, and cook on medium setting until the meat is very tender 4 -5 hours. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.

In a large saucepan, boil cabbage until tender; remove and chop or blend well.  Set aside and keep warm.  Boil potatoes until tender. Remove from heat and drain.

Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.

Season and mash potatoes well.  Stir in cooked leeks and milk.  Blend in the cabbage and heat until the whole is a pale green fluff.  Make a well in the center and pour in the melted butter.  Mix well.