Beef and Guinness Stew

Ingredients

• 1 kg beef chuck, cut into 4cm chunks
• 3 tbsp plain flour
• 3 tbsp vegetable oil
• 2 onions, chopped
• 3 carrots, cut into chunks
• 2 celery sticks, sliced
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 440 ml stout
• 400 ml beef stock
• 1 tsp soft brown sugar
• 4 thyme sprigs
• 2 bay leaves
• Mashed potato, to serve

Method

1. Heat the oven to 160°C / 140°C fan. Season the beef and toss it in the flour.
2. Heat 2 tbsp oil in a casserole and brown the beef in batches until dark all over. Set aside.
3. Add the remaining oil and cook the onions, carrots and celery for 8 minutes. Stir in the garlic and tomato purée for 1 minute.
4. Pour in the stout, scraping up the brown bits, then add the stock, sugar, thyme, bay and beef. Bring to a simmer.
5. Cover and cook in the oven for 2½ hours until the beef is tender. Season and serve with mash.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.