Beef and Guinness Stew
750g chuck steak, cubed
1/4 cup plain flour
1/4 cup olive oil
2 large onions, sliced
1 large carrot, chopped
2 sticks celery, chopped
1 large parsnip, chopped
2 cups beef stock
2 cups Guinness
400g can whole tomatoes
1 sprig fresh rosemary
6 sprigs thyme, plus extra to serve
3 fresh bay leaves
Mashed potato and crusty bread to serve
Combine beef and flour in a large bowl, season to taste and set aside.
Heat oil in a large, heavy-based saucepan or casserole dish and add onions.
Cook for 5 minutes until onion is golden. Add carrot, celery and parsnip to the pan and cook for another 5 minutes. Remove vegetables to a bowl and set aside.
Add meat to pan and brown in batches until well browned and sealed.
Return meat to pan and add stock, Guinness, tomatoes and herbs.
Bring to the boil and simmer for an hour, stirring occasionally. Then return vegetables to pan and simmer for another hour or until meat is tender and sauce has thickened.
Remove rosemary and thyme sprigs and season to taste.
Serve with fresh thyme sprigs, mashed potato and crusty bread.