1)       Pre-heat oven 160 degrees. Heat the oil in a large casserole, brown the meat well and set aside. Add the onion, carrots to the casserole and give them a good browning as well, add the flour and stir. Add the meat and juices back to the casserole and give a good stir. Add the Guinness and the stock cube. Season with salt, pepper and a pinch of salt. Add the herbs and bring all to a light simmer.

2)       Cover the casserole and put in the oven for 2,5 hours till the meat is tender.

3)       Let the stew settle, serve with creamy parsnip for a fantastic winter dinner.