This month's recipe is published with thanks to bbcgoodfood.com/recipes.
1) Heat oven to 160C/140C fan/gas 3. Heat oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guiness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everthing to a simmer.
2) Cover with a lid and place in the oven for about two and a half hours until the meat is really tender. The stew can be chilled and frozen for up to three months. - defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy mash for a true celebration of winter vegetables.
Ingredients
2 tbsp vegatable oil
1kg stewing beef, cut into large chunks (From Gladwins butchers)
1 Onion, roughly chopped
10 carrotts, cut into large chunks
2 tbsp plain flour
500ml can Guiness
1 beef stock cube
pinch sugar
3 bay leaves
big sprig of thyme
