1 (3lb) shin of beef or braising steak, cut into 3cm (11⁄4in) cubes
3 level seasoned plain flour
4 vegetable oil
2 medium onions, sliced
4 medium carrots, cut into chunks
440 can of Guinness
300 (1⁄2 pint) hot beef stock
2 bay leaves
700 (11⁄2lb) baby potatoes, peeled
2 freshly chopped flat-leafed parsley
Directions
Step 1
Toss the beef in the flour, shaking off any excess. Heat the oil in a large flameproof casserole until hot. Add a handful of beef and cook until well browned. Remove with a slotted spoon, set aside and repeat until all the meat is browned. Preheat the oven to 180°C (160°C fan oven) mark 4.
Step 2
Add the onions and carrots to the pot, and cook for 10min until browned. Add the Guinness, scraping the base to loosen the goodness, then add the hot stock. Add the bay leaves and meat and bring to the boil.
Step 3
Cover the casserole with a tight-fitting lid. Cook in the oven for 1hr, then add the potatoes. Return the casserole to the oven for 1hr or until the meat is tender. Stir in the parsley and season to taste.
Step 4
To freeze. Complete the recipe, omitting the parsley. Cool quickly and chill, or pack into a freezerproof container and freeze for up to three months.
Step 5
To cook. To cook Thaw overnight at cool room temperature or, if chilled, remove from the fridge 15min before cooking. Preheat oven to 180°C (160°C fan oven) mark 4. Bring the stew to the boil on the hob, then reheat in the oven for 45min or until piping hot. Stir in the parsley and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
