2 tbsp sunflower oil
900g / 2lb diced stewing beef
2 tbsp plain flour seasoned with salt and pepper
2 streaky rashers (bacon), cubed
2 onions, peeled and roughly chopped
3 carrots, peeled and sliced large
2 stalks celery, roughly chopped
1 tbsp brown sugar
1 tbsp tomato purée
1 tbsp Worcestershire sauce (optional)
500ml (1 pint) Guinness Stout
400ml beef stock
1 bay leaf
2 sprigs thyme
salt and black pepper
- Preheat the oven to 170°C / 325°F.
- Toss the beef in flour seasoned with salt and pepper.
- Heat a oil in a heavy based casserole. Over a high heat, seal a quarter of the beef in oil and cook for 2 minutes each side. Transfer the meat to a dish and set aside. Repeat until the rest of the meat is browned, adding the rest of the oil and butter to the pot when necessary.
- Wipe the pan clean. Next gently start to fry the rashers. After a minute add in the onions and celery.
- Deglaze the pan with a dash of Guinness.
- Return the meat to the casserole pot along with the sugar, tomato purée, the bay leaf and thyme. Season with some salt and pepper.
- Add in the carrots.
- Add in the Guinness and just enough beef stock to cover the meat and vegetables. Bring the pot to the boil for 1 minute and cover with a lid. Transfer to the middle shelf of the oven for 2 hours or until the meat is tender. Periodically, take the pot out of the oven and stir (usually do this about 1 or 2 times - it is more important to do this the larger the casserole pot).
- Serve with champ (or mashed potato).