Winter Warmer: Irish Beef in Guinness Cassarole

Another firm favourite. Perfect for the cold winter nights. Similar to the slow roasted meatballs, I brown the beef in the cassarole dish itself on the hob before putting it in the oven. The Guinness adds so much subtle flavour to the dish that I would nearly make double the amount and have it for a few days.

Ingredients:

1kg (2.2lbs) of good quality beef

1 tablespoon flour

25g/1oz butter

Olive oil

1 medium onion, chopped

1 large carrot, peeled and cut into small cubes

1 celery stalk, diced

250ml/10fl oz Guinness

250ml/10fl oz beef stock, fresh made from a beef stock cube

A good pinch of salt and a few grindings of freshly ground black pepper

1 bay leaf

Fresh thyme leaves, stripped from 4 stalks 

Method: 

• Preheat the oven to 170ºC/325ºF/Gas Mark 3. 
• Melt the butter and a little olive oil in a large casserole on the stove (make sure it can also be used in the oven). Add the salt and pepper to the flour mixture, stir well and toss the beef in it. Take out the beef, shake and fry in the butter/oil until browned.
• Remove the beef to a plate. Scrape up the bits from the bottom of the casserole and add the onion, garlic, diced carrot and celery to the casserole. Cover and cook for 8-10 minutes, stirring occasionally. 
• Add the beef to the casserole, add the Guinness, stock, salt, pepper, bay leaf and thyme. Cover the casserole and bake in the oven until the meat is cooked - this can take between an hour and a half and two hours. You need to stir it a few times in between and add some boiling water to top up if it needs more juice. 
• Serve immediately on its own, or with some good bread or mashed potatoes.
• Enjoy