1 large carrot (scraped and diced plus 2 carrots, scraped and quartered)
1 small turnip (peeled and diced plus 1 small turnip, peeled and quartered)
1 celery stalk (diced)
1 garlic clove (peeled and crushed)
250 ml guinness
250 ml beef stock
1 tsp salt
¾ teaspoon freshly ground black pepper
1 bay leaf
0.5 tsp dried marjoram
0.5 tsp dried thyme
Preheat the oven to 170°C (325°F/Gas 3).
Melt the butter in a large, flameproof casserole over moderate heat, coat the beef with the flour, and brown it all over in the butter.
Remove the beef and add the chopped onion, crushed garlic, diced carrot, turnip, and celery to the casserole.
Cover and cook for 15 minutes, stirring occasionally.
Put the beef on top of the vegetables, add the Guinness, stock, salt, pepper, bay leaf, marjoram and thyme, cover the casserole with the lid and bake in the oven for 2.5 hours, or until the meat is almost tender when pierced with a fork.
If needed, add a little more stock.
Remove the beef from the casserole and strain the gravy into a large bowl, discarding the vegetables.
Return the beef and gravy to the casserole and add the quartered carrots and turnip.
Cover the casserole and bake in the oven for a further 30 minutes, or until the meat and vegetables are tender.
Place the beef onto a warm serving plate, surrounded by the carrots and turnips, pouring a little of the gravy over it, and the rest into a warm sauceboat.