From Guinness Storehouse® Executive Chef Justin O'Conner
Stir fry the beef, add the vegetables and cook till tender, then pour the GUINNESS ® and reduce by half. Add the beef stock and herbs and simmer very slowly for between an hour and an hour and a half. Serve with the champ potato and honey roast carrot and parsnip.
Tip - This stew is always better made one day in advance!