Guinness and beef stew

Method

Heat the oil in a large casserole over medium-high heat and brown the beef in batches, setting aside. Dust the remaining beef with flour and add to the pot, then add onions, garlic, carrots and celery, cooking until softened for about 5 minutes. Pour in the Guinness and beef stock, add the tomato puree, bay leaves and thyme, then return all the beef to the pot and bring to a simmer. Cover and transfer to a preheated oven at 160°C for 1.5 hours, then add the potatoes and continue cooking for a further 45 minutes until the beef is tender and potatoes are cooked. Remove the bay leaves and thyme sprigs, season generously with salt and pepper, and serve piping hot with soda bread or crusty wheaten bread.