Name: Irish Beef and Guinness Casserole
Cook time: 2 min
Ingredients: 2 tablespoon of oil; 2 pound of rib steak bound, well trimmed and cut into cubes; 2 onions thinly sliced; 2 cloves garlic, chopped; 1 tablespoon soft dark brown sugar; 1 tablespoon plain flour; 125 milliliter Guinness beer, about 1/2 cup; 125 milliliter water, about 1/2 cup; Bouquet garni; 1 tablespoon red wine vinegar; 1 tablespoon dijon mustard or other French mustard; 1 pinch of ground cloves; salt/freshly ground black pepper; 1/2 pound (225g) of broccoli/cauliflower florets

Irish Beef and Guinness Casserole

2 Comments

This wonderful Irish beef and Guinness casserole is a wonderful warm meal, and you can even make it ahead and freeze it. Makes a nice change from the usual corned beef and cabbage Saint Patrick's Day recipes, and you can eat it all year 'round.

Notes

The dish will taste better if made a day or two ahead. Add the broccoli or cauliflower when you reheat. Freezes very well.

Looking for more terrific Irish food recipes? Check out our collection of Saint Patrick's Day Recipes: 8 Fresh Ideas for Dinner today!

Cooking Time2 min

Ingredients

2 tablespoons of oil
2 pounds of rib steak bound, well trimmed and cut into cubes
2 onions thinly sliced
2 cloves garlic, chopped
1 tablespoon soft dark brown sugar
1 tablespoon plain flour
125 milliliters Guinness beer, about 1/2 cup
125 milliliters water, about 1/2 cup
Bouquet garni
1 tablespoon red wine vinegar
1 tablespoon dijon mustard or other French mustard
1 pinch of ground cloves
salt/freshly ground black pepper
1/2 pound (225g) of broccoli/cauliflower florets

Instructions

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 Guinness 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.
Approximately 20 mins before the end of cooking time, add broccoli or cauliflower to the casserole unless you are making ahead of time (see note).