Guinness Beef Stew

Serves 4

2 tbsp vegetable oil 

1 kg stewing beef, cut into large chunks 

1 onion, roughly chopped 

10 carrots, cut into large chunks 

2 tbsp plain flour 

500 ml Guinness

Pinch of sugar 

3 bay leaves 

Big thyme sprig 

200 ml Beef Bone Stock

Method

Preheat the oven to 160C/140C fan/gas 3. In a large lidded casserole dish, heat the oil and brown the meat in batches until it's well-seared, then set it aside.

Next, add the onion and carrots to the dish, giving them a good browning, before sprinkling over the flour and stirring. Return the meat and any juices to the dish and mix everything together.

Then, pour in the Guinness, add in the stock, and season the stew with salt, pepper, and a pinch of sugar. Add the herbs, bring it all to a simmer, cover with a lid, and transfer it to the oven after about 2½ hours, when the meat is tender.

Before serving, ensure it's completely defrosted and reheated until piping hot. Finally, let the stew settle a bit and serve it with creamy parsnip mash, enjoying the delightful flavors of winter vegetables.