Beef and Guinness stew

Method

1. Heat 1 tbsp of the oil in a large casserole over a medium heat and fry the onion for 2-3 minutes until soft. Add the bacon and fry for a further 4-5 minutes, stirring occasionally. Remove and set aside.
2. Dust the beef in the seasoned flour. Heat the remaining oil in the casserole over a high heat and fry the beef, in batches, for 3-4 minutes, until browned all over.
3. Reduce the heat to medium, return the onion and bacon and all the beef to the casserole and add the Guinness, stock and herbs. Season well and bring to the boil.
4. Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew with creamy mashed potato.