• 1/4 cup (60ml) olive oil
  • 1.5kg beef blade or chuck steak, cut into 3-4cm pieces
  • 2 stalks celery, coarsely chopped
  • 2 carrots, coarsely chopped
  • 1 large onion, chopped
  • 50g sachet tomato paste
  • 1 tablespoon plain flour
  • 1 cup (250ml) red wine
  • 440ml can Guinness
  • 3 cups (750ml) Campbell's Real Stock Beef
  • 1 dried bay leaf
  • 200g bacon, cut into strips
  • 12 (300g) small shallots, peeled
  • 150g button mushrooms
  • 1.5kg equal-sized desiree or king edward potatoes, peeled, halved
  • 100g butter, chopped
  • 1 cup (250ml) pouring cream or milk
  • Chopped flat-leaf parsley and steamed green beans, to serve
  • Step 1 Preheat oven to 160°C. Heat 1 tablespoon oil in a casserole dish over high heat, then cook beef, in 2 batches, turning until browned. Remove and set aside. Add 1 tablespoon oil to dish and cook celery, carrots and onion for 8 minutes. Stir in paste then flour. Cook for 1 minute. Add wine and Guinness then simmer until reduced by 1/2. Add stock and simmer until reduced by 1/2. Return beef to pan with bay leaf and bring to a simmer.
  • Step 2 Cover dish with a lid. Transfer to oven and cook for 2 hours or until meat is tender. Using a slotted spoon, remove meat and keep warm. Heat remaining oil in a small frying pan over medium heat. Add bacon and shallots and cook, stirring, for 8 minutes or until shallots are softened. Add mushrooms and cook, stirring, for 2 minutes or until soft. Add bacon mixture to cooking liquid and simmer over medium heat for 30 minutes or until thickened. Return beef to dish and reheat.
  • Step 3 Meanwhile, steam potatoes, in a steamer over a pan of simmering water for 25 minutes or until tender. Drain water from pan. Add butter and cream and heat until boiling. Add potatoes and, using electric beaters (or a potato masher or ricer), beat until smooth. Serve stew, scattered with parsley on potatoes, with beans.