Beef and Guinness Casserole
Sun, 3 October 2021
Charlo the Chef
Ingredients:
2 Tbsp Vegetable Oil
1 KG Stewing Beef Large Chunks
1 Onion Roughly Chopped
10 Carrots , Cut into Large Chunks
2 Ribs Celery cut into large chunks
1 Pint Beef Stock
2 Tbsp plain flour
Pinch of sugar
2 cloves Garlic Minced
4 Tbsp Tomato Puree
3 bay leaves
Big thyme sprig
1 Tbsp Fresh Rosemary Chopped
500ml Guinness
¼ Teaspoon Freshly Ground Black Pepper
Creamy parsnip mash (See Recipe Below )
Method:
Heat oven to 160c/140fan/gas3
Heat oil in large lidded casserole dish
Brown meat really well in batches
Set aside and then add onion ,Celery ,Garlic and Carrots to dish ,give them a good browning for 4-5 mins
Scatter over flour and stir
Tip the meat back in with any juices from the meat and combine with vegetables
Pour over the Guinness and add Beef stock and Tomato Puree
Season with salt and pepper and a pinch of sugar
Add in herbs and Bay Leaves and bring to a simmer
Cover with a lid and place in the oven for about 2 and half hours until beef is fork tender
Remove from oven and leave to settle a little before serving
Stir gently and serve with creamy parsnip mash
Creamy Parsnip Mash Recipe
Ingredients
2lbs parsnips cut into small chunks, peel if necessary first #
150ml of milk
85g butter
1 tsp ground cumin
Salt and Pepper to taste
Method
1-Bring large sauce pan of salted water to the boil, tip in the parsnips and cook briskly for 10-15 mins
2-Until tender but not slushy
3-Drain and return to saucepan
4-Add butter , milk and cumin
5-Mash till most of lumps are gone
6--Season to taste and serve with stew
