• 800g pieces of Welsh beef chopped into cubes
• 4 tbsp flour
• salt and pepper
• oil to fry
• 4 slices of bacon - chopped
• 2 large onions - sliced
• 3 cloves garlic, chopped
• 3 sliced carrots
• 3 celery sticks- broken
• 2 tablespoons tomato puree
• 1 tin or bottle of stout / Guinness (or stock)
• 400ml beef stock
• 1 teaspoon of sugar

Simple rarebit;

• 100g strong grated cheddar cheese
• ½ teaspoon mustard powder
• 4 tablespoons Guinness
• toasted bread slices.

1. Put the flour in a bowl and add the pepper and salt, then add the meat and mix.
2. Fry the meat to brown, then remove and place on a plate
3. Fry the bacon, onions and garlic to soften to brown
4. Return the meat with the carrots and celery and fry for 2 minutes.
5. Add the rest of the ingredients, stir well and bring to a boil.
6. Cover and simmer for about 2-2½ hours until the meat is soft and the stew has thickened.
7. To make the 'rarebit' - mix together the ingredients and place on top of the toasted bread slices, place under the grill until golden and serve with the casserole and sliced potatoes mash them.

Recipe by Elwen Roberts / Hybu Cig Cymru, originally featured on Prynhawn Da.