Ingredients

• 1kg Certified Irish Angus Diced Beef (4cm chunks)
• 750g potatoes, peeled and cut into chunks
• 1 tbsp. butter
• 1 tbsp. Olive oil
• 2x medium onions diced
• 2x carrots, diced
• 2x parsnip, peeled & diced
• 500ml Guinness
• 500ml beef stock
• 2x sprigs of thyme
• 2x cloves of garlic, crushed
• 2x tbsp plain flour
• Salt & pepper to taste
• 1 bay leaf

Method

Add the flour to a shallow bowl and add a generous pinch of salt and ground black pepper. Add the diced beef to the flour mix and toss until lightly dusted all over with seasoning. Shake off any excess flour and place on a plate.

In a casserole dish, add 1 tbsp. olive oil and place on a medium-high heat. In four batches, brown the diced beef until evenly sealed on each side. Then remove and place in a separate bowl. Add the remaining 1tbsp oil between batches to prevent beef sticking. Make sure not to crowd the beef in the casserole pan.

Once all meat has been browned, add the butter to the empty casserole dish.

Over a low heat, sauté the veg by adding the onions, garlic, carrots, parsnips, and potatoes; stirring occasionally until the onion has softened, about 10-12 minutes.

Add the Guinness and bring to the boil, making sure to stir the bottom of the pan to deglaze any sticky pieces on the bottom of the dish. Pour in the stock, add in the browned beef and juices along with the herbs.

Cover and simmer over a low heat for 2-2.5 hours until the meat is tender.

Remove the lid for the last 20 minutes of cooking and turn the heat up slightly to a gentle simmer if the sauce needs to reduce and thicken.

Remove the thyme and bay leaf before serving in large bowls with some crusty bread!