Creamy parsnip mash
Boil 900g potatoes with 3 peeled,
chopped parsnips for 15 mins until
tender. Drain well, then mash with a
large knob of butter and 4 tbsp crème
fraîche or double cream. Season with
salt and pepper and serve piping hot.
Heat oven to 160C/140C fan/gas 3.
Heat the oil in large lidded casserole
dish, brown the meat really well in
batches, then set aside. Add the onion
and carrots to the dish, give them a
good browning, then scatter over the
flour and stir. Tip the meat and any
juices back into the dish and give it
all a good stir. Pour over the Guinness
and crumble in the stock cube. Season
the stew with salt, pepper and a pinch
of sugar. Tuck in the herbs and bring
everything to a simmer.
Cover with a lid and place in the oven
for about 2½ hrs until the meat is really
tender. The stew can now be chilled
and frozen for up to 3 months – defrost
completely before reheating until piping
hot. Leave the stew to settle a little, then
serve with Creamy parsnip mash for a
true celebration of winter vegetables.