Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside.

Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir.

Tip the meat and any juices back into the dish and give it all a good stir.

Pour over the Guinness and crumble in the stock cube.

Season the stew with salt, pepper and a pinch of sugar.

Tuck in the herbs and bring everything to a simmer.

2)Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender.

The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot.

Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.