James Martin recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
Season the flour then use it to coat the beef. Place a pan over a medium heat, add the oil and when it is hot, brown the beef in batches and place into a slow cooker. In the same pan char the onions and add to the pot with the garlic, stock and Guinness.
Place the lid on the slow cooker and cook for 8 to 12 hours.
Spoon the meat into a serving bowl. Pour the sauce and onions into a pan and boil to reduce slightly and adding the butter to thicken it.
Ladle the onions and sauce over the meat and garnish with parsley.
Serve with mashed potatoes.