Best Beef Stew
750g chunks of beef, 2 sliced onions, 600ml beef stock, 300ml stout, carrots (cut in chunks), turnips (cut in chunks), fresh or dried thyme 3 tsp, 2 bay leaves, flour, butter, beef dripping or oil to fry.
Toss beef in seasoned flour. Heat oil in pan and brown meat in batches. Remove to bowl. Cook onion until soft and slightly brown. Put in bowl with beef. Add a bit of stock to remove residual beef stuck to pan. Then add beef / onion back in.
Pour in rest of stock, stout, herbs and season. Bring to the boil and then simmer, partially covered for 2 hours. Add the carrots / turnips for 1 more hour. I served once ready with roast potatoes and peas.
Ideally I’d leave to cool and re-heat the next day. Dumplings wouldn’t go a miss either!