INGREDIENTS

• 1-2 tbsp of rapeseed oil
• 900g beef round steak, diced
• 1 onion, chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 cloves garlic, finely chopped
• 150ml beef stock
• 500ml of Guinness
• 1 bay leaf
• 1 tbsp plain flour
• Mash potato, to serve
• Small handful parsley, to serve
• Sea salt & freshly ground black pepper

METHOD

1. Heat the oil in a large pot over a medium high heat and brown the meat in two batches if required, being careful not to overcrowd the pan. Remove and set aside on a plate. Add another drop of oil if you need it and then fry off the onion, carrots and celery. Add the meat back into the pot along with the garlic.
2. Pour in the stock, Guinness, bay leaf and season to taste. Turn down the heat and simmer gently for about 1 & a ½ hours until the liquid has reduced. If the sauce isn’t thick enough, spoon a ladleful of the sauce into a small bowl with the flour and mix until you have a smooth paste, then mix this smooth paste through the rest of the liquid in the pot.
3. Simmer gently for a further 10 minutes and serve with mashed potatoes and a garnishing of chopped parsley.