This is my favourite stew recipe- perfect for a mid week meal or Sunday lunch. The guiness adds such a rich flavour, it is well worth trying.

Ingredients: (serves 6)

⁃ 2 tbsp oil

⁃ 1kg lamb

⁃ 2 large white onions

⁃ 3 cloves of garlic

⁃ 4 carrots, chopped into large slices

⁃ 2 celery sticks, chopped

⁃ 1 pack chestnut mushrooms, chopped into quarters

⁃ 3 tbsp flour

⁃ 1 can (440ml) Guinness

⁃ 750ml lamb stock ( I mixed boiling water with 3 lamb stock cubes)

⁃ 4 tbsp tomato purée

⁃ 1 garlic & herb stock pot (optional)

– fresh herbs (I used bay leaf & thyme)

⁃ mashed potato & green veg to serve (optional)

Method:

1. Start by browning the meat. In a large pan (preferably cast iron), add the oil and add half the lamb. Keep on high heat and stir frequently to avoid sticking. Cook until browned. Repeat with the next batch of meat.

2. Remove the meat from the pan and add a drop more oil. Put in the onions and garlic.

3. Cook for 3-5 minutes until soft.

4. Then add the carrots, celery and mushrooms. Stir well.

5. Add the plain flour and stir until well coated. This is to ensure that the sauce is thickened.

6. Add the Guinness, stock and tomato purée. Add the garlic, herbs and herb pot if using. Season well.

7. Add the browned meat back into the pan.

8. Bring the stew to a boil then put on simmer. Put on a lid and simmer for 2 hours.

9. After this, the casserole should all be ready and the meat falling apart. If too liquidy, put on high heat for a further 15 minutes.

Serve with mash and veg!