Get your large pot over a medium to high heat and melt down your lard or add oil. When its properly hot add your beef in stages, searing off to seal. If the pot isn't hot enough juices will run from your meat, which you want to avoid.

Once browned off and sealed pop your beef into a separate bowl. Reheat your pot and add more lard or oil if needed. Repeat this process until you've seared all your beef off.

Now add your onion to the pot and soften this down for a few minutes. Add your garlic to this and cook off for a minute or so.

Pop the beef back in along with your beef stock, which should just cover everything. Bring this to the boil and turn down to a simmer. Cover with your lid and simmer for around an hour.

Add your carrots and top up with some boiling water to keep the liquid just covering the rest of the ingredients. Simmer until your meat is nice and tender, which should take around an hour to an hour and a half. You can use a knife to test your beef and when its tender your good.

Once your beef is tender and the carrots are softened, launch in your potatoes. Boil this down for about half an hour until they're soft. You can make them mushy depending on how you like your stew. Season this well with salt and pepper.

Now serve this up and enjoy. This with the heal of a Nutty Krust loaf and loads of butter is something else!