Try this winter-warming venison stew made with Guinness Dublin Porter

Heartwarming venison stew made with Guinness Dublin Porter

Keep the gales and cold weather we have recently experienced at bay with this heart-warming venison stew.

It's made all the more special as Guinness Dublin porter is used in this slow-cooked supper.

Guinness Dublin Porter is one of two new heritage porters developed by the Irish company.

It's a one-pot wonder boasting maximum flavour with minimal fuss.

It's perfect for Saturday night in or for a Sunday dinner after a brisk walk with the children or your dog.

This recipe doesn't require any serious cooking skills, just the best of ingredients.

Serves 4 -6

To make you'll need -

* 30ml Olive oil

* Half white onion

* 1 Garlic cloves

* 1 Bay leaves

* 1tsp Ground allspice

* 700g Venison

* 170g Carrots

* 170g Swede

* 335ml water

* 400ml GUINNESS Dublin Porter

* Salt and pepper

Start by finely dicing the onions and frying them off in a large pan. Then add finely chopped garlic, venison and spices and fry for a couple of minutes. Next, peel and chunky chop the vegetables.

Bring a pan of the water and GUINNESS Dublin Porter to the boil and add the venison. Leave this to boil for around 10-15 minutes. Remove any foam that rises to the top with a ladle.

Add the spices and vegetables and leave to simmer for around 60-90 minutes. Timing will depend on the size of the diced venison. Skim off any fat that rises to the surface.

Serve with mashed potatoes and any other vegetable you fancy - perhaps braised red cabbage or peppery mashed swede.