Serves 6-8

900g lean stewing beef, cubed
3 tbsp oil
2 tbsp plain flour
Salt and black pepper
Pinch of cayenne pepper
2 large onions, coarsely chopped
1 garlic clove, crushed
2 tbsp tomato purée, dissolved in 4 tbsp water
250g carrots, cut into chunks
Pinch of cinnamon
Pinch of ground nutmeg
Sprig of fresh thyme
300ml Guinness
3 tbsp fresh parsley, chopped

To serve:
Boiled or mashed potatoes

1. Toss the beef cubes in a bowl with one tablespoon of the oil. In a separate bowl, mix together the flour, salt, black and cayenne peppers. Toss the meat in the flour mixture.
2. Heat the remaining oil in a large casserole dish over a high heat. Brown the meat on all sides (in batches, if required). Add the onions, garlic and tomato purée mixture. Cover and leave to cook for 5-6 minutes, then remove from the pan and set aside on a plate.
3. Add the carrots, cinnamon, nutmeg and thyme to the casserole dish. Cook for two minutes until the carrots are browned.
4. Pour in some of the Guinness. Bring to the boil and use a wooden spoon to stir up all the bits stuck to the bottom of the dish.
5. Pour in the remaining Guinness. Add the meat and any juices that have collected on the plate. Stir together and season with salt and pepper.
6. Cover the dish and simmer very gently on the stovetop for 2-3 hours until the meat is tender. Remove the thyme, sprinkle with chopped parsley and serve with boiled or mashed potatoes.