Hands On Time : 15 minutes
Cooking Time: 1 hour, 45 minutes
This is a perfect dish for a cold autumn day. You can serve this as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender before serving – different cuts of meat will require longer cooking times.
30g plain flour
1kg shoulder of beef, cut into 3cm chunks
1–2 tbsp rapeseed oil
1 onion, roughly chopped
3 carrots, cut into bite-sized pieces
2 celery sticks, roughly chopped
150ml beef stock
400g baby new potatoes
1 bay leaf
Sea salt and black pepper
Crusty bread, to serve
1.Tip the flour onto a plate and season generously with salt and pepper. Dredge the beef pieces in the flour and then shake off any excess.
2.Heat the oil in a casserole over a medium–high heat. Brown the meat in 2 batches, being careful not to overcrowd the pan. Remove with a slotted spoon and set aside on a plate.
3.Add another drop of oil if you need it and then add the onion, carrots and celery. Fry for 5 minutes before returning the beef pieces to the casserole along with their juices.
4.Pour in the stock, Guinness, potatoes and bay leaf and season to taste. Reduce the heat and gently simmer, partially covered with a lid, for 1.5 hours, or until the liquid has reduced and the beef is meltingly tender. Serve with crusty bread.