Beef, Guinness® and thyme casserole

    2 hours 30 min

    This is a warming and hearty casserole of tender beef slowly cooked in Guinness®. Great winter food.

    West Midlands, England, UK
    3 people made this

    Serves: 4 

    • 1kg stewing steak, cubed
    • sunflower oil
    • 2 medium onions, chopped
    • 2 carrots, sliced into 1.2cm (1/2 inch) rounds
    • 2 sticks celery, thickly sliced
    • 2 garlic cloves, peeled
    • 2 bay leaves
    • 1 handful fresh thyme
    • 30g plain flour
    • 1 bottle Guinness®

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat the oven to 220 C / Gas 3.
    2. In a casserole dish brown the beef in sunflower oil. You may need to do this in batches. Remove when browned and set aside.
    3. Lower the heat and add a little more oil to the casserole then add the onions, carrots, celery, garlic, bay and thyme and allow to cook for 5 minutes. Add the flour, stirring well, then allow to cook for 2 minutes stirring all the time. Pour in the Guinness® and bring the casserole to a simmer to thicken the sauce. If it looks a bit too thick add some water or beef stock.
    4. Put the beef back in and stir. Put a lid on the casserole and cook in the oven for a minimum of 2 hours. You can leave the casserole cooking for longer just use the lowest oven shelf and it will be great after 4 or 5 hours.
    5. Season with salt and pepper and serve. Great with mashed potato to soak up the sauce.

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