Turn the heat down to medium Now throw in the chopped onion, the garlic (through a garlic press or finely sliced) and a finely sliced leek and let them soften for 5 minutes or so - be careful they don't burn Then add your veg chopped into bite size bits and let them soften, stirring occasionally for up to 10 minutes (You can use almost any veg but I normally use carrots (cut into coins), diced parsnips, diced swede and button mushrooms. I don't peel the carrots and parsnips just give them a good wash and slice off the tops and the bottoms before dicing them) When the veg has softened put the meat back into the pan and give it a good stir until the meat warms up Then gradually add some good beef stock and Guiness (50/50%) stirring all the time until the mixture thickens a bit cover the pan with a lid and let it simmer for 2 hours (if you have time; if not it should be ok between 1 and 2 hours on the simmer). Keep an eye on and if it gets too dry just add a bit more stock, Guinness or plain water. If it is too wet, remove the lid, stir and let it reduce to the consistency you want.
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