1.25kg(2.75 lbs) braising/stewing beefchopped into bite-size chunks
2tbspplain (all-purpose) flour mixed with a pinch of salt and pepper
2large onions
5clovesgarlicpeeled and crushed
500ml(2 cups + 4 tsp) Guinness
400ml(1 2/3 cups) beef stock(water plus 2 stock cubes is fine)
2tbsptomato puree/paste
4bay leaves
1tspsalt
1tspcrushed black pepper
4medium potatoespeeled and chopped into chunks
3large carrotspeeled and chopped into chunks
6-8medium-sized bread cobs/boulesapprox 200g/7oz each if you can find them
1small handful of flat-leaf parsley
Instructions
Pre-heat the slow cooker to high.
Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over (you can do this in two batches if your pan isn't big enough).
2 tbsp vegetable oil, 1.25 kg (2.75 lbs) braising/stewing beef, 2 tbsp plain (all-purpose) flour mixed with a pinch of salt and pepper
Add the onions and cook for a further 5 minutes. Stir in the garlic.
2 large onions, 5 cloves garlic
Add in the Guinness, stock, tomato puree, bay leaves, salt, pepper, potatoes and carrots. Bring to a gentle boil then transfer to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours (alternatively, you could put a lid on the pan and cook in the oven for 3 hours at 160C/325F (fan)).
500 ml (2 cups + 4 tsp) Guinness, 400 ml (1 2/3 cups) beef stock, 2 tbsp tomato puree/paste, 4 bay leaves, 1 tsp salt, 1 tsp crushed black pepper, 4 medium potatoes, 3 large carrots
Test for seasoning and add a little more salt and pepper if required.
Cut the lids off 6 bread cobs/boules. Use your hands to hollow out most of the bread from the inside. Make sure you don’t make any holes that the stew would leak out of
6-8 medium-sized bread cobs/boules
Spoon the stew out into the bread cobs (being careful not to break up the potato as it will be very tender by now), top with a few leaves of parsley and serve with the lid of the bread cob.