Sorry about the slightly murky photo, but it’s that kind of a dish: essentially one pound beef, one pound veg, and a pint of porter.
In this case the beef was just some generic stewing steak, and the veg were some baby charlottes, a large carrot, and a leek. The beer was Guinness’ West Indies Porter, which is a strong, fruity brew, with undercurrents of bitter chocolate. The meat was tossed in seasoned flour before browning in oil and butter, the beer added, followed by some vigorous scraping and stirring to dislodge the fond and then the veg added after that. I had a small bunch of thyme handy, so that and a bay leaf were popped in for good measure. (You could use dried thyme and maybe also add a few peeled cloves of garlic.)
Brought to the boil, and then reduced to a firm simmer. It can’t just gloop gently, or the collagen in the meat won’t break down; it needs to be bubbling gently. Around two hours, but it’s one of those things that’s done when it’s done.
Serves two; obviously with more of the porter to wash it down.