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Cooking Time 3 hours 30 minutes - Serves 4

Is there anything more comforting on a cold wet day than a big bowl of stew? I think not! Especially when you live in Manchester.

Beef, veg and a can of the black stuff cooked love and slow till super tender.


  • 700g of diced beef.

  • 2 tbsp of flour.

  • 1 fennel bulb, roughly sliced.

  • 1 medium onion, roughly sliced.

  • 2 carrots, roughly chopped.

  • 2 sprigs of fresh rosemary.

  • 440ml of Guinness.

  • 2 tbsp of Worcestershire sauce.

  • 1 beef stock pot.


  1. Place the flour into a large bowl, season with salt and pepper then mix. Add the beef and coat in the seasoned flour.

  2. Place a large ovenproof dish on a high heat on the hob and add a splash of oil. Add the beef and fry over a high heat till golden brown, around 10 minutes. If need be do this in batches, as you do not want to overcrowd the dish.

  3. Once the beef is done add all the veg and rosemary. Pour in the Guinness, Worcestershire sauce, stock pot and enough water to just cover everything around 200mls then stir it all. Allow that to come to a boil then cover it with a lid, leaving a slight gap. Pop into a preheated oven set at 160° for 3 hours or till the beef is tender. Give it a check every so often, and if you feel it is reducing too much add a little bit more water.

  4. Once the stew is ready add a splash of vinegar, check for seasoning and then garnish with some fresh parsley, roughly chopped. Serve with some rustic bread and your favourite sides, we had it with some spiced roasted new potatoes.


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