Beef in Guinness Casserole

As we all know, summer is about eating light, fresh food like my Caprese salad. However, I really like to continue devouring slow cooked wintry meals during the summer. Having said that, this dish isn’t as wintery or as rich as a steak and ale pie and I personally think it worked rather well considering the time of year – especially on a Sunday, in lieu of a roast. This is so delicious I’ve had it a couple of times in the past few weeks; it has such a good depth of flavour and is incredibly satisfying to eat when it has been cooked for at least 3 hours. Indeed, the most important thing to remember when preparing this casserole, or any meal that includes the cheaper cuts of meat, is to cook it for a long time. After 3 hours the fat should have melted away from the meat, enriching the dish, and the meat will have become incredibly tender. This casserole would also work very well with on-the-bone cuts such as oxtail – meat on the bone is incredibly sweet and when cooked the marrow in the bones will melt into the gravy, enriching it further.

I’m going to write this recipe for 4 people, despite the fact the meal pictured easily served 8 – I’m fairly sure most people don’t cook for 8 on a regular basis! Unless, of course, you’ve been extremely busy. But enough of that! Please overlook my strange habit of cooking wintery meals during the summer – I’m clearly season confused – this is a really delicious dish and I promise that it won’t disappoint.

Beef in Guinness Casserole {recipe}

Serves 4

Ingredients:

• 500g diced stewing steak

• 1 leek or 2 onions, finely chopped

• Two carrots, finely chopped

• 2 cloves of garlic, mashed

• 3 bay leaves

• 400g tin chopped tomatoes

• 440ml can of Guinness, any stout will do

• 1 tbsp of tomato puree

• 1 tbsp plain flour

• Salt and pepper

• Oil

Method:

1. Honestly this couldn’t be simpler. Pre-heat the oven to 180C. Brown the beef in a pan with a drizzle of oil and a sprinkle of plain flour. This locks in the flavour and begins the cooking process. When browned transfer it to an oven dish along with all of the other ingredients, making sure to pour the Guinness in last. Cover it and pop it in the oven for a minimum of 3 hours.

2. Serve with mashed potato and bread. The best way to make mashed potato is to use a hand mixer to break up the potatoes. Make sure you add butter, milk and plenty of seasoning.

Cost: This entire meal, including mashed potato and bread, should cost no more than around £5.80, which is £1.45 per portion. Of course this depends on where you get your meat and what bread you buy. Either way it’s very cheap and delightfully delicious.