Peel and chop the onions and sauté in olive oil for about 5 minutes in a large deep saucepan.
Add the garlic and sauté for another 5 minutes.
Increase the heat and add the meat and cook to seal.
Once the meat is browned add the beef stock cubes and stir until they dissolve in the meat juices.
Keep stirring and add the Guinness and the water and bring to the boil. (It will go very frothy at this stage but don't worry as that will soon disappear).
Once it comes to the boil turn down to lowest heat and cover with lid. Leave to simmer for 3 hours. Add the beans and leave simmer for another hour.
Add the baked beansand bring back to the boil then allow to bubble gently with the lid off for 20 to 30 minutes.
You can serve with new potatoes, mashed potatoes or whatever takes your fancy. Any leftovers are great warmed up the next day for lunch, served in a soup bowl with thick chunks of buttered fresh bread. Bliss!