Beef and Stout Casserole by Grainne Bass

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This is a really great family dish but also a wonderful dinner party meal. The French have a great affection for the wonderful beef bourguignon. Surely this is the Irish answer to upgrading the beef stew to something a little special.

Ingredients
4 celery sticks thickly sliced
4 big carrots thickly sliced
2 onions
A few sprigs of thyme
2 tbsp plain flour
1can stout
2 beef stock cubes
1 pack puff pastry
900g stewing beef

Method
– Put seasoned flour in a bag and add cubed beef. Give it a shake to coat the meat.
– Heat oil and sear the meat in batches. Transfer to a casserole dish. Add chopped celery, carrots and onions to the pan and cook long enough just until they have a little colour.
– Transfer veg to casserole dish.
– Deglaze the pan with the stout add stock and pour over veg and meat. Add water if needed to cover the meat and veg.
– Heat the oven to 160C cover the casserole and cook for approximately 3 hours until meat is meltingly tender.

It would be ready to serve as is but if you want to give it a little more pizazz pop some puff pastry on top. Glaze with a little beaten egg, turn up the oven to 200C and cook for 20 mins or until the pastry is golden brown.

Grainne Beef Stout 2

This is great served with baby potatoes, but equally delicious served with crusty bread and a green salad.
I like to do individual pies for a dinner party. But I would use the same cooking method and just transfer to the small pie dishes prior to putting on the lids of puff pastry.

Grainne Beef Stout 3

 

 

 



'Beef and Stout Casserole by Grainne Bass'

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