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Beef and Guinness Stew

Beef and Guinness Stew

Chuck steak in big chunks, dredged in seasoned flour and browned in batches in a heavy pot until properly dark. Onions cooked low and slow in the same pot to draw out their sugar. The beef returned, a bottle of Guinness poured over with stock and a spoon of treacle, brought to a simmer and tucked into a low oven for two hours. The last half-hour gets carrots, potatoes and a handful of pearl barley to thicken the broth. Finished with parsley and a chunk of soda bread for mopping.

Irish 2 hours 50 minutes Serves6
Cottage Pie

Cottage Pie

The textbook British family dinner, the dish that turns up on every primary-school menu and most weeknight tables. You brown beef mince with onion, carrot and celery, then simmer it down with stock, a spoon of tomato purée, a slosh of red wine and a generous splash of Worcestershire into a thick savoury gravy. Top with cheddar mash piled rough so the peaks catch and crisp in the oven, and bake until the surface is deep gold and the gravy bubbles around the edges. Forgiving, freezer-friendly, exactly as good on Wednesday from leftovers as on Sunday from the oven. A green vegetable and a spoon of brown sauce on the plate, a bowl of trifle waiting in the fridge for after.

British 1 hour 25 minutes Serves4-6