(Serves 4-6)


600g stewing beef, cut into 2cm cubes
12 shallots
1 can Guinness
3 red onions, peeled and chopped
200g smoked lardons
3 cloves garlic, peeled and chopped
2 carrots, chopped
2 sticks celery, chopped
4 large mushrooms, sliced
2 tbs flour
a few sprigs fresh thyme, stems removed


Place the shallots in boiling water for 4 minutes to loosen the skins. Cut off the root end and squeeze them out to remove skins.

Pre-heat the oven to 130C.

Heat up a casserole dish on a high heat and once hot add the oil.
In batches, fry the meat until just golden and then put aside into a bowl.

Fry the peeled shallots until browned, add into the bowl with the meat.

Turn the heat down and deglaze the pan with the Guinness and then add to the bowl.

Fry the onions and bacon until golden and cooked.
Add the garlic, celery, carrots and mushrooms.
Then add the flour and sauté for 2 minutes.

Place everything together in the casserole dish, with a pinch of salt and a teaspoon of pepper and place in the oven for 1½-2hrs or until the meat is tender.


N.B. If too thin, thicken with a beurre manié.