Prepared by Johnson & Wales University's Michele Reams
(1lb 8oz) stewing beef
(2 tbsp) Plain Flour
Salt and freshly ground black pepper
1 garlic clove
(3 tbsp) canola oil
2 medium onions
3 medium carrots
(16fl oz) beef stock
sprig of thyme
sprig of rosemary
1 bay leaf
(1 tbsp) Worcestershire sauce
(14 fl oz) Guinness
1. Prepare the meat: trim away and discard any excess fat from the beef and use a sharp knife to cut the meat into 3cm (1 1/4 in) cubes. Place the plain flour in a large mixing bowl and then season generously with salt and pepper. Add the beef cubes and toss the meat so that it coats evenly in the seasoned flour.
2. Seal the meat: heat 30ml (2 tbsp) of the dripping or oil until very hot in a large, flameproof casserole or heavy-based pan. Add the beef in two batches and fry quickly, turning often, for 4-5 minutes to seal in the juices and brown on all sides. Remove the pan from the heat and lift out the browned meat with a draining spoon.
3. Prepare the vegetables: peel and finely chop garlic. Peel and thinly slice onions. Peel and thickly slice carrots. Add the remaining 15ml (1 tbsp) dripping or oil to the pan. Add garlic and onions. Fry over a moderate heat for 4-5 minutes, to soften but not brown. Add carrots. Return the browned beef to the pan with the beef stock.
4. Cook the stew: firmly tie together the thyme, rosemary and bay leaf with fine cotton string, and add to the pan with the Worcestershire sauce. Place over a high heat until boiling. Reduce the heat, cover with a lid and simmer gently over a low heat for 1 hour 30 minutes, stirring occasionally to prevent sticking.
5. Add the Guinness: stir Guinness into pan and boil. Cover and simmer gently for 1 hour, or until the meat is tender. Remove meat and vegetables from the juices. Discard herbs. Place the casserole over a high heat without a lid. Boil liquid rapidly to reduce by about half. Return the beef and vegetables to the juices. Adjust seasoning to taste.