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Method

1. For the stew, heat the olive oil in a large pan and once hot, add the beef cubes. Season the beef with salt on all sides while it is browning. Once the beef is browned all over, remove it from the pan. Add the onion, parsnip, celery and carrot and cook for 8 minutes, or until softened.

2. Add the garlic and cook for another minute. Stir in the tomato purée, stirring well and cook for another two minutes. Add the fresh thyme, rosemary and bay leaves to the pan and mix thoroughly. Add the beef back into the pan, sprinkle in the flour and mix well, then pour in the stout and mix well again. Pour in the beef stock, bring the mixture to a simmer, cover the pan and cook on a low heat for 1 hour and 45 minutes.

3. For the mash, boil the potatoes in a pan of boiling, salted water for about 20 minutes or until fork-tender, then drain and mash.

4. Gradually mash in the butter, Parmesan and milk.

5. Mix until completely smooth, then season with salt and black pepper, to taste

6. To finish the stew, after an hour and 45 minutes, remove the lid and let it cook uncovered for a further 15-20 minutes, or until the stew has thickened and the beef is tender. Before serving, mix in 2 tablespoons of chopped parsley.