- 2 tbsp vegetable oil
- 1kg stewing beef, cut into large chunks
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 10 carrot, cut into large chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp plain flour
- 500ml can Guinness
- 1 beef stock cube
- pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 3 bay leaf
- big thyme sprig
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- Creamy parsnip mash, to serve (see recipe below)
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.
Creamy parsnip mash
Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.