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1
In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
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2
Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
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3
Preheat oven to 325u00b0F or 160u00b0C.
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4
Drain the meat and keep the marinate to one side for later.
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5
On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
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6
Cover the beef cubes in the flour and set aside.
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7
In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
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8
Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
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9
Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
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10
Add the vegetables to the casserole dish followed by the marinate and beef stock.
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11
Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
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12
Taste occasionally, and if it is too sharp you can add sugar to cut the taste.
