1. Heat the butter in a large frying pan and slightly brown the smoked pancetta until the fat runs.
2. Transfer the pancetta to a large casserole dish or saucepan.
3. Using the same fat brown the whole onions in the frying pan, transfer to casserole dish with the pancetta.
4. Dust the shin beef with seasoned plain flour and in batches, brown in the frying pan, and transfer to casserole dish.
5. De-glaze the frying pan with a little Guinness and add to the casserole.
6. Pour the rest of the Guinness into the casserole (add a little water if you needed to cover the meat).
7. Tie all the herbs into a bouquet garni and add to the casserole.
8. Season with salt and pepper and bring to the boil, then simmer gently with the lid on but slightly a-jar.
9. Cook the stew for 2 hours stirring occasionally then add the mushrooms and cook for a further hour.
10. Remove the bouquet garni and serve with buttery mash and glazed Farmison carrots.

Source: Our collection - Farmison