200ml of Guinness Foreign Extra Stout
400g stewing diced beef
1 medium onion - diced
1 large carrot - diced
1 large celery - diced
1 large parsnip - diced
1 litre of thick beef stock
Sprigs of fresh thyme & rosemary
Stir fry the beef, add the vegetables, and cook till tender. Then pour the Guinness Foreign Extra and reduce by half.
Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half.
Serve with the champ potato and honey roast carrot and parsnip.
Tip – This stew is always better made one day in advance!
Recipe thanks to Guinness Foreign Extra Stout