Ingredients
For the stew:
1.3kg/3lb lean stewing or casserole beef, cubed
2 onions, chopped
3 garlic cloves, crushed
1 bunch small carrots, trimmed
3 celery sticks, chopped
1 tbsp sugar
3 bay leaves
½ orange, finely grated zest only
1 tsp dried thyme (or a heaped tsp if fresh)
2 tbsp extra virgin olive oil
600ml/1 pint Guinness or other stout
1 tbsp cornflour mixed with a little water
For the gremolata:
2 garlic cloves, very finely chopped
1 tsp grated lemon zest
3 tbsp chopped fresh parsley
buttered noodles and green beans, to serve
Method
1. 2 days ahead: put all the ingredients for the stew, except the cornflour mixture, in a large, ovenproof casserole with a lid. Cover and leave to marinate for 24 hours.
2. 1 day ahead: preheat the oven to 160C/325F/Gas 3 from cold. Cook the stew, tightly covered, for 1 hour until bubbling. Lower the heat to 150C/300F/Gas 2, then cook for about 3 hours until the meat is really tender. Allow to cool, then chill for at least 8 hours, preferably overnight.
3. 1-2 hours ahead:make the gremolata, combine all the ingredients in a bowl. Preheat the oven to 190C/375F/Gas 5 from cold. With a spoon, carefully remove and discard any fat from the top of the meat mixture, remove and discard the bay leaves, then thoroughly stir in the cornflour mixture. Cook the casserole in the oven for 45 minutes-1 hour.
4. Just before eating: the gravy should be quite thin, but if you would like it a bit thicker, add a heaped teaspoon of cornflour dissolved in a couple of tablespoons of the gravy. Stir in off the heat, then return to the oven for a further 10 minutes.
Serve the casserole in heated wide soup plates, scattered with the gremolata and accompanied by buttered noodles and green beans.
