2 pounds sirloin or chuck, cut in generous 1-inch cubes
Salt and pepper
½ cup flour
4 tablespoons butter
¼ cup oil
1 teaspoon fresh thyme
1 teaspoon nutmeg
2 cups beef stock
4 medium onions, chopped
4 parsnips, peeled and sliced ½-inch thick
1 turnip, peeled and sliced 1-inch thick
5-6 carrots, peeled, sliced ½-inch thick
2 cups Guinness stout
Season meat with salt and pepper and dredge through flour; shake off any excess.
Heat butter and oil in large skillet, brown meat on all sides. Place meat in slow cooker with thyme, nutmeg, beef stock, onions, parsnips, turnip and carrots. Cook at least 4 to 5 hours on low, then add Guinness and cook 1 hour more. If stew is not thick enough draw ½ cup liquid from pot, whisk in 2 tablespoons flour and pour back into pot. Serve with boiled red potatoes, crusty brown bread and more Guinness.