Step 1

Preheat the oven to 160C/300F

Step 2

Heat the olive oil in a large Dutch oven/cast iron casserole pot and brown the beef chunks seasoned with salt and pepper over medium heat until golden. Do this in batches to avoid overcrowding.

Step 3

Move the browned beef to one side of the pot and lower the heat, then add chopped onions and thyme, cook over low heat for 8-10 minutes until tender. Then add minced garlic and cook briefly for 30 seconds.

Step 4

Add the flour and stir the beef, so it's coated, then add the water or beef stock if using and scrape the bottom of the pot with a spatula to release the brown bits at the bottom. Add the Guinness, one or two bay leaves, turn the heat up and bring to a boil. Then cover with a lid and put in the preheated oven for 1 hour.

Step 5

After one hour take out of the oven and add carrots and potatoes cut into large chunks to the pot, stir and add 1 cup of water, cover with a lid and continue cooking the stew in the oven for 1.5 hours. Take the lid off for the last 10 minutes of cooking.

Step 6

Serve with bread and sprinkled with some fresh parsley for more flavour.