This is a perfect dish for a cold autumn day. You can serve this as a stew or take it one step further and use it as the filling for an impressive pie. Do make sure the meat is tender before serving - different cuts of meat will require longer cooking times.


Serves 6

  • 30 g plain flour
  • 1 kg shoulder of beef, cut into 3 cm chunks
  • 1–2 tbsp rapeseed oil
  • 1 onion, roughly chopped
  • 3 carrots, cut into bite-sized pieces
  • 2 celery sticks, roughly chopped 150 ml beef stock
  • 500 ml Guinness
  • 400 g baby new potatoes
  • 1 bay leaf
  • Sea salt and black pepper
  • Crusty bread, to serve


  1. Tip the flour onto a plate and season generously with salt and pepper. Dredge the beef pieces in the flour and then shake off any excess.
  2. Heat the oil in a casserole over a medium–high heat. Brown the meat in 2 batches, being careful not to overcrowd the pan. Remove with a slotted spoon and set aside on a plate.
  3. Add another drop of oil if you need it and then add the onion, carrots and celery. Fry for 5 minutes before returning the beef pieces to the casserole along with their juices.
  4. Pour in the stock, Guinness, potatoes and bay leaf and season to taste. Reduce the heat and gently simmer, partially covered with a lid, for 11⁄2 hours, or until the liquid has reduced and the beef is meltingly tender. Serve with crusty bread.