Created by Andrew Kohnen, our Brewmaster, to warm up after a winter ramble.

2 lbs lean stewing beef

3 tablespoons olive oil

2 tablespoons all-purpose flour

2 large onions, coarsely chopped

1 large clove of garlic, crushed

2 tablespoons tomato puree, dissolved in 4 tablespoons water

1 can (473 ml) Hockley Dark

2 cups carrots, cut into chunks

sprig of thyme

salt, freshly-ground pepper, and a pinch of cayenne

Trim and cut beef into 2-inch cubes, placing them in a large bowl with 1 tablespoon olive oil. Combine flour with salt, pepper, and cayenne and add to the meat mixture.

Heat the remaining oil in a frying pan over high heat. When hot, add the meat mixture to the frying pan and brown the meat. Add onions, garlic, and tomato puree, cover and cook gently for 5 minutes.

Transfer the frying pan contents to a large casserole dish. Pour 1/4 can of Hockley Dark into the frying pan and bring to a boil, caramelizing the meat juices, then add to the casserole pan with the remaining Hockley Dark. Add carrots and thyme, then stir, taste, and season to taste.

Cover and simmer gently until the meat is tender (2 to 3 hours), either on the stove top or in the oven at 300° F. Garnish with fresh parsley.

Serves 6 hungry or 8 polite people.