Beef and stout stew

Ingredients

Quantities for 6 servings.

• 1.5 kg Beef chuck, in large pieces
• 500 ml Stout
• 60 g Flour
• 3 piece Onions
• 4 piece Carrots
• 700 g Potatoes
• 2 piece Parsnips
• 2 tbsp Tomato paste
• 400 ml Beef stock
• 4 sprig Thyme
• 2 piece Bay leaves
• 1 tbsp Honey
• 50 ml Vegetable oil
• to taste Salt and pepper

Method

1. Pat the beef dry, season it and dust it with flour on all sides.
2. Brown the meat in batches in hot oil to a dark crust and lift it out.
3. Soften the onion in the same fat, add the tomato paste and cook it three minutes.
4. Pour in the stout, bring it up and scrape everything caught on the bottom; that is where the flavour is.
5. Return the meat, add the stock, thyme and bay and braise covered at 160 °C for two hours.
6. Add the carrot, parsnip and potato and braise forty-five minutes more.
7. Stir in the honey, taste for the balance against the bitterness and serve with soda bread.