Beef in beer

The cold months call for the sort of food that you can put on to cook before you go out and return to a warm, welcoming home full of glorious smells. Most beers work well here - I make it most often with the local Otter Bright, whereas Guinness makes a much darker, richer stew. It’s especially good served with celeriac mustard mash and stir-fried chard leaves.

The recipe is very forgiving, so tweak timings and tem