Irish Beef and Stout Stew with Root Vegetables

Shopping list

• 800 g Stewing beef (diced)

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• 3 tbsp Plain flour — for dusting

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• 2 tbsp Vegetable oil

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• 2 piece Onions (sliced)

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• 3 clove Garlic cloves (crushed)

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• 3 piece Carrots (peeled, chunked)

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• 2 piece Parsnips (peeled, chunked)

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• 1 piece Turnip (peeled, chunked)

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• 500 ml Stout (dairy-free)

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• 300 ml Beef stock (dairy-free) — check label

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• 2 tbsp Tomato purée

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• 3 piece Fresh thyme sprigs

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• 2 piece Bay leaves

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• 1 pinch Salt and black pepper — to taste

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• 1 sticks Celery

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Step by step

1. 1

   Preheat your oven to 160°C (140°C fan).

2. 2

   Toss the diced beef in plain flour until lightly coated.

3. 3

   Heat the vegetable oil in a large ovenproof casserole dish over medium-high heat. Brown the beef in batches for 3– 4 minutes per batch, then set aside.

4. 4

   Add the sliced onions to the same dish and cook for 5 minutes until softened. Stir in the crushed garlic and cook for 1 minute.

5. 5

   Return the beef to the dish. Add the carrots, parsnips, turnip, stout, beef stock, tomato purée, thyme and bay leaves. Season with salt and pepper and stir well.

6. 6

   Bring to a simmer, then cover with a lid and transfer to the oven. Cook for 2 hours 30 minutes, stirring halfway through, until the beef is tender and the gravy is thick.

7. 7

   Remove the thyme sprigs and bay leaves. Taste and adjust seasoning. Serve hot with crusty bread or mashed potatoes.