3 Tablespoon oil

2 lbs stewing beef cut into 1 ½-inch pieces

2 large onions, roughly chopped

4 carrots, roughly chopped

1 heaped Tablespoon flour

Salt and pepper

2 cups stout or dark beer

½ cup beef stock

2 bay leaves

3 Tablespoons Billington’s Natural Dark Brown Molasses Sugar or Wholesome Sweeteners Organic Dark Brown Sugar

Preheat the oven to 325°F.

Heat the oil in an ovenproof casserole; add the meat and fry quickly in batches until brown on all sides.  Remove the meat and add the chopped onions and carrots to the fat left in the pan and cook until lightly browned.  Add the flour, salt and pepper and cook for 1 minute before adding the stout, beef stock, bay leaves and sugar to the pan.  Bring to the boil, stirring.

Add the meat and cover the casserole.  Transfer to the oven and cook for 2-3 hours until the meat is very tender but not stringy.

Add the chestnuts 25 minutes before the end of cooking time.

Serve with boiled or mashed potatoes and green vegetables.

Serves 4-6.

*Note from The Sugar Club:  Fresh chestnuts must always be cooked before use and are never eaten raw, owing to their tannic acid content.  Slit the shells (to prevent them exploding in the oven!) and place on a baking tray or in a roasting tin and put into a hot oven – 400°F for 15-20 minutes.  Alternatively place the slit nuts on a plate, 6 at a time, in the microwave and microwave for 30-60 seconds.  You can also boil them: simmer the peeled nuts in a little boiling water for 15-20 minutes until tender.  If you can't find chestnuts, try using a large handful of walnuts, preferably pickled walnuts, available from specialty stores in jars.