As the evenings draw in, there’s nothing more comforting than a slow-cooked Irish stew. This venison and stout recipe blends rich, gamey flavors with the depth of dark ale, making it the perfect dish for autumn gatherings. Add the carrots and diced meat, season with sea salt and brown the meat over a medium-high heat, stirring regularly. Add the herbs, beef stock and stout or dark ale, if using (or water and Worcestershire sauce if not). Reduce the heat to a simmer and cook for two to three hours or until the meat is very tender.