Instructions: Cut the meat into large chunks discarding excess fat.

Season the flour with salt and pepper and use to coat the meat.

Peel and thinly slice the onions.

Cut two 50mm lengths of celery.

Tie in bundles with the thyme and bay leaves.

Cut the remaining celery into chunks.

Peel the turnips and cut into large chunks.

Heat half the dripping or lard in a large flameproof casserole on the boiling plate. When the pan is very hot add a third of the meat and fry fuming until browned.

Remove with a slotted spoon and fry the remainder in two batches; remove.

Add the onions and celery to the pan and fry until softened.

Return the meat to the pan and add the herb bundles.

Stir in the stock beer and treacle then add the turnips.

Bring lust to the boil cover with a lid and transfer to the simmering oven.

Cook for 34 hours or until the meat and vegetables are tender.

Remove the meat and boll the sauce to reduce and thicken on the floor of the roasting oven.

Season to taste.

Peel the parsnips and cut into 75mm lengths; cut lengthways into evensized pieces.

Put the parsnips into a saucepan and cover with water.

Bring to the boil drain off all but 5mm water cover and cook on the floor of the simmering oven for 20 to 30 minutes until completely tender.

Transfer to the boiling plate and boil uncovered to reduce the liquid.

Add the cream and seasoning and mash well until completely smooth.

Divide the stew between warmed serving plates and add spoonfuls of the parsnip puree.

Garnish with celery leaves.

This wonderfully dark glossy stew is enriched with good strong beer and a hint of treacle. A creamy parsnip puree is the perfect robust accompaniment to soak up the delicious flavoursome juices. Serve with jacket potatoes too if you like and sauteed cabbage or another green vegetable.

Serves 6

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