Irish Guinness Beef Stew - cooking recipe

Ingredients

4 tbsp sunflower oil
1 kg stewing beef, cut into large chunks
250 g onions, peeled and chopped
400 g parsnips, peeled and cut into chunks
2 None celery stalks, cut into short lengths
400 g carrots, peeled and cut into chunks
330 ml Guinness or stout
2 tbsp tomato puree
500 ml beef stock
None None mashed potato, to serve (optional)

Preparation

Preheat the oven to 300\u00b0F. Heat 2 tbsp of the oil in a large Dutch oven. Add the beef, in batches, and fry over a high heat for 4-5 mins until browned all over. Remove and set aside. Add the rest of the oil to the pot and fry the onion, parsnips, celery and carrots over a medium heat for 5 mins.
Gradually stir in the Guinness, scraping any sediment from the bottom of the pot. Add the tomato puree and stock and bring to a boil. Return the beef to the pot with any meat juices and season well with salt and freshly ground black pepper.
Cover the Dutch oven and cook in the oven for 3 hrs until the beef is very tender, stirring once or twice. Serve with creamy mashed potatoes (if using).