Place a casserole dish or a heavy based pot onto a high heat.
Pat the meat dry using a clean cloth and then season with salt and pepper. Coat the meat with flour and brush off any excess using your hands.
Add oil to the pan followed by the meat and cook over a high heat until golden brown. Remove from the heat and place the meat into a bowl along with any juices from the pan.
Reserve the pan to use later.
Preheat oven to 160'C.
Peel the onion, garlic, carrot, celeriac and potatoes. Finely chop the onions and garlic. Then cut the carrots and celeriac to roughly one centimetre dice and cut the potatoes to twice the size as the carrots and celeriac. Remove the leaves from the thyme and roughly chop.
In the pan used to cook the beef add the sunflower oil and cook the celeriac and carrots over a medium heat for 3 minutes. Then add the onion, garlic and thyme to the pan and continue to cook for a further 3 minutes. Pour in the guinness and bring to the boil.
Add the beef and its juices back to the pan along with the potatoes and cover with a lid. Then cook in the oven for 2 hours or until the meat is tender. Remove from the oven and allow to rest for 30 minutes with the lid on. Check the seasoning and add more salt and pepper if needed.
To serve, spoon the stew into a bowl and serve with crusty bread.
«You can vary this recipe by choosing different herbs to complement different meats; for example in this recipe, beef is cooked with thyme, but lamb would go great with rosemary and the flavour of pork would be enhanced with sage. »