Beef and Guinness Stew with Crusty Bread

• 1 large Yellow onion
• 3 medium Carrot
• 6 sprigs Fresh thyme
• 800 g Beef stew meat
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 25 g Plain flour
• 2 tbsp Rapeseed oil
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 440 ml Stout beer
• 500 ml Beef stock
• 300 g Crusty white bread

1. Halve and slice the onion. Peel the carrots and cut into thick coins, then strip the thyme leaves from a few sprigs and keep the remaining sprigs whole.
2. Pat the beef dry, then season with the salt and pepper and toss with the flour until lightly coated. Heat the rapeseed oil in a Dutch oven over medium-high heat.
3. Brown the beef in batches so the pan is not crowded, turning until well coloured all over. Transfer each batch to a plate as you go.
4. Lower the heat to medium and add the onion and carrots to the pot. Cook for 6 to 8 minutes, stirring, until the onion softens and picks up a little colour.
5. Stir in the tomato purée and cook for 1 minute until it darkens slightly. Add the Worcestershire sauce, then pour in the stout and scrape up any browned bits from the base of the pot.
6. Return the beef (and any juices) to the pot and add the beef stock, thyme sprigs and the reserved thyme leaves. Bring to a gentle simmer, then cover with the lid slightly ajar and cook on low for 1 hour 45 minutes, stirring occasionally, until the beef is tender and the gravy is thick and glossy.
7. Taste and adjust seasoning with a little more salt and pepper if needed, then remove the thyme sprigs. Serve the stew with the crusty white bread for mopping up the sauce.

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