As the nights get cooler this is the sort of food i start thinking of. Reminds me of my mums cooking and also English pub-grub. Got friends coming round later, so this will just need re-heating and be served with potatoe, cabbage and broccoli. Diced shallots,garlic, carrots and celery. Portabello mushrooms and carrots cut into large chunks. Fresh rosemary, bay, dried thyme, oregano and black pepper. Guinness, tomatoes and worcestershire sauce. Braising beef and pancetta Saute the diced veg in olive oil for five minutes, add the herbs, and cook for another few minutes. Add the guinness, tomatoes, worcestershire sauce, and a litre of beef stock and bring to a boil before adding the mushrooms and carrots. Set the pot aside while you brown the beef in batches. I like to keep the beef in big chunks as small cubes can dissolve into the stew after the long cook time. This way everyone gets a nice bit of beef that only needs a fork or spoon to break apart. Get a pan really hot to get a nice colour on the beef. After all the beef is browned fry the pancetta in the beef fat and de-glaze the pan with water. Add the beef and pancetta to the pot with a lid, and get it into a pre-heated oven at 130c/266f for 4 hours. I´ll check on it at about the 2 hour point, and take the lid off for the last hour. This lets the surface brown, adds more flavour, and thickens the sauce. This is in the oven now so i´ll update later when it´s ready if i have time. If not....manana!