A rich, warming stew perfect for a chilly autumn evening. It's worth making the effort with the two types of potato - they really add to the finished dish.
For the stew
- Preheat the oven to 170°C / fan 150°C / Gas 3. Heat the oil in a casserole dish and cook the beef in batches until evenly browned. Remove from the pan and set to one side.
- Add the onion to the pan and cook until softened but not coloured. Sprinkle over the flour and stir until thickened.
- Stir in the stout along with the beef stock. Return the beef to the casserole along with the carrots, parsnips, sugar and herbs.
- Cover with a well-fitting lid and cook in the oven for 2 hours 30 minutes.