Beef casserole with redcurrants
(1)
3 hours 30 min
A rich and flavourful beef casserole with the lovely addition of redcurrants for a slightly tart sensation. Great dish for leftover redcurrant summer bounty.
7 people made this
Ingredients
Serves: 6
- 40g (1 1/2 oz) butter
- 900g (2 lb) casserole beef steak, cut into 2.5cm (1 in) cubes
- 3 rashers rindless streaky bacon, chopped
- 2 large onions, chopped
- 110g (4 oz) button mushrooms, thickly sliced
- 2 red peppers, seeded and chopped
- 170g (6 oz) frozen redcurrants
- 2 1/2 tablespoons plain flour
- salt and pepper, to taste
- 2 tablespoons soft brown sugar
- 1 pinch ground mace
- 1 pinch ground allspice
- 300ml (1/2 pt) Guinness®
- 2 bay leaves
- 3 tablespoons finely chopped fresh parsley
Method
Prep:30min ›
Cook:3hr ›
Ready in:3hr30min
- Preheat oven to 150 C / Gas 2.
- Melt butter in a large saucepan. Add the beef and sear over a high heat, until well browned. Remove the beef and add bacon, cooking until crisp. Add onions and cook over low heat until soft. Add the mushrooms and cook for a further 2 minutes.
- Combine beef, onions, bacon and mushrooms to a casserole dish, adding the red peppers and currants. Sprinkle over the flour and season with salt and pepper. Add sugar, mace and allspice. Mix well and pour over the Guinness®. Add enough water to cover the ingredients. Add in the bay leaves, cover tightly.
- Bake slowly in the preheated oven for 3 hours or until meat is really tender.
- Just prior to serving, remove the bay leaves, add chopped parsley and more seasoning if desired.
Tip
This dish is great served over mashed potato or with croutons for garnish.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
This was a delicious casserole. The sauce was rich and full of flavour. It also looked really colourful and not 'sludgy' . I used green and red peppers and frozen red currants. I served it with mash topped with spinach. - 22 May 2017