Brown the meat in half the butter, taking care not to burn it. Add the onions and cook 2 or 3 minutes more. Add the herbs, tied together, pour over the stout and stock, and season to taste. Top with the whole peeled potatoes. Cover tightly and simmer gently for 2 hours until ready.
The juices may be slightly thickened with a roux and enriched with the remaining butter. Serve the meat surrounded by the potatoes and sprinkled with chopped parsley.
© 1988 Keith Floyd estate. All rights reserved.