This dish is classic British pub fare at its best. I always have a secret chuckle with myself when I prepare a hearty meat and potato dish like this because I grew up in a family that hardly ever had meat and potato dinners. Nope. My family was more of a tofu and zucchini stir-fry family. Though my mom did occasionally whip up an incredible Boeuf Bourguignon (which is this dish’s elegant French cousin, similar in many ways but using red wine instead of beer). But there’s something incredibly comforting about a plate of this stew served on top of a velvety heap of mashed potatoes. I can think of nothing I’d rather eat on a cold winter day. The stout loses its strong “beer taste” and melds into a richly flavorful sauce, deeply satisfying and irresistible.