Irish Beef and Guinness Casserole
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.
- 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
- 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
- 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).