Beef, root vegetables and Guinness are the most important ingredients of this Irish Stew. Perfect to warm up on a cold day and to make a big pot for friends and family.

Preparation time: about 2 hours

What you need:

1 ¼ lb (500g) well-marbled chuck beef, cut into 1 ½ inch (4cm) chunks

3 teaspoons salt, or to taste

4 tablespoons oil

6 garlic cloves, minced

4 cups (960 ml) beef stock

1 cup (240 ml) water

1 cup (240 ml) Guinness extra stout

1 cup (240 ml) hearty red wine

2 tablespoons tomato paste

1 tablespoon sugar

1 tablespoon dried thyme

2 bay leaves

1 lb (500g) russet potatoes, peeled and cut into 1-inch (2.5cm) pieces

2-3 medium parsnips, peeled and cut into 1-inch (2.5cm) pieces

1 large onion, chopped

4 large carrots, cut into ½ -inch (1.5cm) slices

1 teaspoon freshly ground black pepper, more to taste

4 tablespoons fresh parsley, chopped

How to do it:

Sprinkle about a teaspoon of salt over the beef pieces. Heat the oil in a large pot over medium-high heat.

Working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown another side.

Add garlic to the pot and sauté 30 seconds. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme and bay leaves. Stir to combine.

Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

In another pot heat 1 tablespoon of oil over medium heat. Add the onions and carrots and sauté until the onions are golden, about 10 minutes. Set aside.

After the beef stew has simmered for 1 hour, add the onions, carrots, parsnips and potatoes. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 30-40 minutes. Discard the bay leaves.

Taste and add more salt and pepper until you like it.

Transfer stew to serving bowls. Sprinkle with parsley and serve hot.

Enjoy!