Traditional beef and Guinness stew

Slice two onions, cut three carrots into two inch chunks and finely chop two celery stalks.

Slice the stewing steak into one inch pieces.

Set a dutch oven over medium high heat with two tablespoons of olive oil.

Put the fattiest pieces of chuck in first so their fat renders out, then lightly brown the beef on all sides in batches without crowding the pan.

Add the vegetables and cook about five minutes until they start to soften, adding a little more oil if the pan needs it.

Stir in two tablespoons of flour and cook it through a couple of minutes to thicken.

Add a full can of Guinness, a cup of beef stock, the dijon, the jelly and two tablespoons of tomato paste. No water.

Bring to a boil, scraping the sides and the bottom of the pan.

Turn the heat down, return the beef and add the thyme sprigs and bay leaves.

Season with salt and freshly cracked black pepper, cover, and simmer very gently on low for two hours.

Add the baby potatoes whole and cook another hour.

Check it is done by whether the beef falls apart and the potatoes are tender, then fish the bay leaves out.

Finish with a little chopped parsley.