What’s more satisfying than a slow-cooked beef stew, especially one that brings together the rich flavours of stout and pancetta. This dish came about on a chilly Sunday when I had a bit of time on my hands and fancied something warming.

Something brilliant happens when you give beef plenty of time to cook slowly. First, you sear the meat to lock in those juices, then crisp up the pancetta for that lovely salty element. The shallots and garlic add a sweet base, while the Guinness brings a distinctive malty depth that works brilliantly with beef.

What I particularly like about this recipe is how the baby carrots and mushrooms hold their shape but become tender and flavourful by soaking up the rich sauce. The wholegrain mustard adds a gentle heat, and the Worcestershire sauce gives everything a savoury boost.

It’s not a complicated dish—most of the cooking time is hands-off while everything bubbles away gently. The kitchen fills with a gorgeous aroma as it cooks, making the waiting worthwhile.

You’ll know it’s ready when the beef falls apart at the touch of a fork and the sauce has thickened slightly. A sprinkle of fresh parsley at the end brightens everything up nicely.

This stew works well with whatever you fancy serving it with. You might go for creamy mashed potatoes to soak up the gravy, but it’s just as good with pasta or even a chunk of crusty bread.

It’s even better the next day, so don’t worry if you make too much—the flavours develop even more overnight in the fridge. A proper winter warmer that’s worth the time it takes to cook!