WHAT YOU DO
Step 1. Preheat your oven to 150C. Place a pan over a high heat, then drizzle in the olive oil and a knob of butter. Add the meat to the pan in batches and quickly brown – you don’t want it to stew. Remove the meat from the pan and place in a casserole dish. Season lightly.
Step 2. Using the same pan, add the remaining butter, then add the onion, carrots, celery, parsnips, garlic and thyme, and cook for three to five minutes. Season well.
Step 3. Sprinkle over the flour, then add the tomato purée and cook for a further few minutes. Pour in the stout and warmed beef stock and the Worcestershire sauce, then tip the contents into a casserole dish.
Step 4. Cover the dish with a tight-fitting lid and place in the preheated oven for two and a half to three hours, checking occasionally to ensure there is enough liquid in the dish.
Step 5. Once cooked, remove from the oven and check the consistency of the cooking juices. If too thick, add some more beef stock. If too thin, allow to reduce down for a few minutes. Serve immediately but, like all good stews, it tastes even better the next day.
TIP
Use pale ale instead of stout for a milder flavour.
Recipe by Kevin Dundon. Photography by Harry Weir, assisted by Brian Clarke
