BEEF STEW WITH CREAMY PARSNIP MASH

Serves 4
3 hours 30 minutes
562 kcal per serving

Ingredients

• 2 tbsp olive oil
• 1 kg stewing beef, cut into chunks
• 1 onion, roughly chopped
• 10 carrots, cut into large chunks
• 2 tbsp plain flour
• 500 ml can Guinness
• 1 beef stock cube
• Pinch of sugar
• 3 bay leaves
• Big thyme sprig
• 900 g potatoes, peeled and chopped
• 3 parsnips, peeled and chopped
• Large knob of butter
• 4 tbsp crème fraîche or double cream

Method

1. Heat the oven to 160 °C.
2. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.
3. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir.
4. Tip the meat and any juices back into the dish and give it all a good stir.
5. Pour over the Guinness and crumble in the stock cube.
6. Season the stew with salt, pepper and a pinch of sugar.
7. Tuck in the herbs and bring everything to a simmer.
8. Cover with a lid and place in the oven for at least 2,5 hrs until the meat is really tender.
9. In the meantime, boil the potatoes and parsnips for 15 mins until tender.
10. Drain well, then mash with the butter and crème fraîche or double cream.
11. Season with salt and pepper and serve with the stew.