Beef and Guinness Stew

Method

Pat the beef dry and toss with flour, salt and pepper. Heat oil in a large heavy casserole over medium-high heat and brown the beef in batches, about 3 minutes per side, then remove and set aside. Add the butter to the pot, then sauté the onions, carrots, celery and garlic for 5 minutes until softened. Stir in the tomato paste and cook for 1 minute, then deglaze with the Guinness, scraping up any browned bits. Return the beef to the pot along with the stock, bay leaves and thyme, bring to a simmer, then cover and transfer to a 160C oven for 2.5 to 3 hours until the beef is very tender. Remove the bay leaves and thyme sprigs, taste and adjust seasoning, then serve hot with crusty bread or mashed potatoes.