This recipe is even better the next day so it's ideal for 'make ahead'

Guiness Stew

Serves 4 - 6
Ingredients
900g/2lb. stewing steak
A little flour seasoned with salt and pepper
55g/2oz. butter
2 tbsp. oil
2 onions, roughly chopped
8 oz. button mushrooms, quartered
3 carrots, peeled and sliced
720ml./1 1/4 pt Guiness
2 tbsp tomato puree
1/2 tsp. sugar
1 bay leaf
2 sprigs thyme
2 sprigs parsley
1 sprig rosemary
Salt and pepper to season

Method
Preheat the oven to 170 C/gas mark 3. Cut the steak into cubes and toss in the flour. Heat half the butter and half the oil in a pan and fry the meat quickly in batches to brown. Transfer to a casserole dish. Heat the remaining butter and oil and fry the onions, mushrooms and carrots. Transfer to the casserole. Pour the guiness into the pan and scrape up any residue from the bottom of the pan. Stir in the tomato puree and sugar. Pour over the casserole. Tie the herbs into a bouquet garni and add to the casserole with salt and pepper to taste. Cover and cook for 2 1/2 - 3 hours. Check from time to time to ensure that the casserole is not drying out, if it is then you can add a little water and stir. Once cooked disgard the Bouquet garni and serve. This goes very well with buttered savoy cabbage or fresh green beanc and swede mixed with mashed potato. Also with rice and crusty bread.