Preheat the oven to 150 degrees Celsius.

In a large bowl, combine the flour and beef. coat the meat in flour and set aside.

Place a large enamel cast iron pot on top of the stove. Add 2 tablespoons of oil and warm up the pot on a low heat. Once the pot is hot, add a couple of pieces of meat and brown each side, making sure you don’t overcrowd the pan and stew the meat. This will need to be done in batches. For this recipe, I normally do this in 3-4 batches to brown the meat properly. If you need more oil, add an extra tablespoon. Once a batch is browned, pop the meat onto a plate to rest while you seal the remaining batches. Then remove all the meat from the pot.

Add the sliced onions and a little oil if needed to the pot. Sweat off the onions until they are translucent, being sure to stir and incorporate any brown bits from the bottom of the pot that have lifted from cooking the meat prior.

Add the garlic and cook for 1 minute. Return the meat to the pot and stir to combine.

Add the carrots, parsnips, Guinness, beef stock, tomato paste, porcini powder, and fresh herbs. Give everything a good stir to combine and bring to a simmer. Pop on the lid and place the pot into the preheated oven for 3 hours.

Add the mushrooms and return the pot to the oven for the remaining 30 minutes.

Remove from the oven and season with Worcestershire sauce, sea salt flakes, and freshly cracked pepper.