This stew is a great winter warmer, the Guinness gives the sauce deep complex caramel tones, while the jerk sauce gives an up-front jolt that keeps warming as the stew goes down. Beef shin is a good cut for this stew, it has just the right amount of fat to give real flavour and body to the sauce.

2 teaspoons of onion oil
3 carrots cut into 1cm slices
1 stick celery cut into 1/2 cm cubes
250 ml Guinness
1 teaspoon cumin seeds
330 g beef shin cut into 1 inch cubes
250 g potatoes cut into 1 inch pieces
2 teaspoons of jerk sauce
1 bay leaf
1 teaspoon of coarse black pepper
  • Preheat the oven to 125 Celsius
  • Put the oil in a saucepan over medium to high temperature
  • Sauté the celery and cumin seeds in the onion oil with a pinch of salt for 5 minutes
  • Add the beef and stir, browning the outside
  • Add the carrots stir and continue to fry for 2 minutes
  • Add the Guinness, Jerk, bay leaf, black pepper
  • Add the potatoes and bring to the boil
  • Transfer to the oven and cook for 3 hours