Beef and Guinness Stew
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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