St Paddy’s day is next week. With a name like Shawn Patrick Callahan, a daughter named Shannon, and a son named Finn, of course I am going to make some Guinness stew. With my help, you can too.

NOW GET COOKING!

Ingredients

• 2 pounds stewing beef
• 3 tablespoons oil
• 2 tablespoons flour
• Salt and freshly ground pepper
• 2 large onions, coarsely chopped
• 1 large clove garlic, crushed
• 2 tablespoons tomato puree, dissolved in 4 tablespoons water
• 1-1/4 cups Guinness stout beer
• 3 tablesoons Brown Sugar
• 2 cups carrots, cut into chunks
• Sprig of thyme

Instructions

First, trim the meat of any fat or gristle, then cut it into cubes and toss the cubes in a bowl with 1 tablespoon of oil. Now season the flour with salt and freshly ground pepper, and toss the meat in the mixture.

Next, you’re going to heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides, then add your onions, crushed garlic and tomato puree to the pan. Cover it and cook for about 5 minutes.

When that’s ready, transfer the contents of the pan to a casserole, and pour some of the Guinness into the frying pan. Bring it to a boil and stir to dissolve the caramelized meat juices on the pan. Mmmm…meat juices.

Now pour that and the remaining Guinness onto the meat. Add the carrots and thyme. Then stir. Taste it as your stirring, and if it needs it, add a little more salt.

When it’s ready, cover the casserole and let it simmer very gently until the meat is tender — we’re talking two to three hours here. You can simmer the stew on top of the stove or in an oven set at 300 degrees. As it simmers, taste it periodically and correct it with seasoning. When it’s ready, scatter with lots of chopped parsley across the top, and serve.