I found this yummy recipe in a magazine and thought I would give it a go seeing that the nights have become rather chilly. The strong-flavoured stout beer is perfect for beef casserole. Its yeasty flavour sweetens the meat and gives good colour to the sauce. This one-pot wonder also makes an excellent base for beef and Guinness casserole; simply fill a ramekin with the casserole and top with puff pastry and bake.
You could also replace the Guinness with any other stout beer on the market. There are several Irish, English and Australian stouts that would work well. I hope you like this beef and Guinness casserole recipe just as I do.
Satisfying Beef and Guinness Casserole
- 750 grams ground beef (minced beef)
- 2 tablespoons all purpose flour (plain flour Australia and UK)
- 2 tablespoons olive oil
- 440 ml beer - stout
- 3 medium carrots - peeled, halved and cut into 3-cm pieces
- 4 cloves garlic - sliced
- ½ bunch thyme - chopped
- 2 small bay leaf (bay leaves)
- 1 teaspoon brown sugar
- ¾ cup beef stock
- 2 large potatoes - peeled and cut into 3-cm dice
- ¼ bunch parsley - chopped
- 1 cup green beans - steamed
- Preheat oven to 150 degrees Celsius. Heat an ovenproof casserole dish with 1 tablespoon of olive oil. Light dust the beef in flour. Seal half the beef browning on all sides, remove from the pan, heat the remaining oil and seal the remaining beef. Set beef aside in a bowl.
- Leave casserole dish on the heat and add Guinness; use a wooden spoon to scrape the flavour from the bottom of the pan. Return the beef to the pan and add the rest of the ingredients, except potatoes. Bring to the boil, stir, cover with a lid and cook in the oven for 1 ½ hour.
- After 1 ½ hour, remove casserole and add potatoes, stir gently, cover with the lid and put back to the oven for another 30 to 35 minutes.
- Remove the lid and allow it to sit for 5 minutes. Divide between plates, garnish with chopped parsley and serve with steamed green beans.