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 Serves 5 to 6 1kg diced beef 1 cup diced onion 1 cup diced celery 1 cup diced leek 1 cup diced carrot Pinch of mixed herbs Knob of butter 2 litres beef demi-glaze Seasoning 1 can Guinness Draught Gently fry the diced beef in the butter for 5 to 6 minutes till brown, then add the vegetables and cook for another 5 to 6 minutes. Add the herbs and season with salt and pepper. Add demi-glaze and cover. Slow cook for 60 to 90 minutes. Add Guinness and stir (adding it at the end of cooking lends the stew a creamy, velvety taste). Season and serve with potatoes. 
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