Commememucho: Guinness stew

Adapted from recipe Meatloaf and Guinness

900g beef cut into 2.5 cm cubes

25g butter

one tablespoon olive oil

2 large onions thinly sliced

2 large carrots sliced 1 to 1.5 cm

2 teaspoons Worcester Sauce (or sherry vinegar or red wine)

2 teaspoons tomato puree

500mls Guinness or other strong dark beer

300mls meat broth

2 teaspoons sugar

salt and freshly ground black pepper to taste

Heat the oven to 180 degrees if you prefer to use your oven rather than the stove top for later stages of cooking.

In a large bowl mix the salt and pepper into the beef.

In a large casserole, simmer the butter and oil until the butter has melted. Add the meat in batches and brown it quickly, about a minute each batch. Set aside the browned meat.

Fry the onions and carrots for two minutes.

Put the meat back in the casserole and add the Worcestershire sauce, tomato puree, Guinness, hot meat broth and sugar. Add more black pepper and salt and bring to a boil.

Cover the casserole, reduce the heat, and cook slowly on the stove top or oven according to your preference.