Beef and Guiness Casserole


2 Tbsp of oil
2 lbs of rib steak bound, well trimmed and cut into cubes
2 onions thinly sliced
2 cloves garlic, chopped
1 Tbsp soft dark brown sugar
1 Tbsp plain flour
125 ml Guiness
125 ml water
Bouquet garni
1 Tbsp red wine vinegar
1 Tbsp dijon mustard or other French mustard
pinch of ground cloves
salt/freshly ground black pepper
225g/1/2 lb of broccoli/cauliflower florets


Set oven gas mark 3, 160C, 325F. Heat the oil in a frying pan. In it brown the beef, a few pieces at a time. Remove the meat as it browns to a casserole dish. Add the onion and garlic to the pan and cook for a few minutes, sprinkle in the sugar and flour, stir it around to soak up the juices, then gradually stir in the water and the Guiness stirring all the time. Add the bouquet garni, wine vinegar, mustard and ground cloves and seasoning; bring to the boil and pour it over the meat in the casserole. Put the lid on and cook in the oven for 1.5 hours or until the meat is tender. Approx. 20 mins before the end of cooking time add broccoli or cauliflower to the casserole.

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