Chop up the onion and leek and add to the meat, together with the crushed garlic, and leave to cook for about 5 minutes. Meanwhile chop up the carrot, parsnip, pepper and celery. Add to the meat and pour over the beer and stock. Bring to the boil and simmer for about an hour. Mix a tablespoon of cornflour with some water and stir into the stew just before serving to thicken it up.
Notes Serve with mashed or jacket potatoes.