Beef and Guinness Casserole

It works best with Guinness, but any beer you’ve got in the fridge will do just as nicely. Just add a big, cheap cut of meat and some veggies and you can slow cook your way to sensational flavour.

Serves: Four

Time: Two-and-a-half hours

Ingredients

  • 2 tablespoons plain flour
  • 800g beef chuck steak, trimmed and diced
  • 1/4 cup olive oil
  • 2 celery stalks, chopped
  • 1 small brown onion, chopped
  • 1 carrot, peeled and chopped
  • 200g button mushrooms, chopped
  • 2 tablespoons tomato paste
  • 1 cup Guinness stout
  • 2 cups beef stock
  • 2 bay leaves
  • 1/2 cup fresh parsley leaves

Method
In a snap lock bag, add the flour, salt, and pepper and then the steak. Shake to coat. In a saucepan heat two tablespoons of oil and cook the steak in batches for about three minutes or until browned. Transfer to a plate and set aside. Heat remaining oil in pan over a medium heat. Add the celery, onion, carrot and mushrooms. Cook while stirring for five minutes. Add the tomato paste and continue to cook for another two minutes. Gradually stir in the Guinness and then add the stock and bay leaves. Bring to the boil and then reduce the heat to medium-low. Return the steak to the pan and cover. Leave to simmer for one hour. Remove the lid and simmer uncovered for 30 minutes. Remove the bay leaves, stir in the parsley and season with salt and pepper. Serve with mashed potato.

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