Guinness casserole

    5 hours

    We all enjoy our food but there is nothing like real food that makes you feel contented and warm, at peace with the world. With Autumn here and the cold winter months just around the corner I wanted to create something a bit special that could be shared with cooks of all skills. Whatever the skill level everyone loves to indulge in enjoying meals like their mother or grandmother cooked. Now everyone can with Guinness Casserole.

    5 people made this

    Serves: 6 

    • 1kg braising steak, cut into small pieces
    • 500ml Guinness
    • 500ml water
    • 4 beef stock cubes (Knorr or similar)
    • 1 large onion, chopped
    • 4 or 5 cloves garlic, finely chopped
    • 2 tablespoons olive oil
    • 300g French Beans, cut into 2.5cm pieces (fresh or frozen)
    • 2 (400g) tins mixed beans in tomato sauce (or baked beans)

    Prep:30min  ›  Cook:4hr30min  ›  Ready in:5hr 

    1. Sauté the onion in olive oil for about 5 minutes in a large deep saucepan. Add the garlic and sauté for another 5 minutes. Increase the heat and add the meat and cook to sear.
    2. Once the meat is browned add the beef stock cubes and stir until they dissolve in the meat juices. Keep stirring and add the Guinness and the water and bring to the boil. (It will go very frothy at this stage but don't worry as that will soon disappear).
    3. Once it comes to the boil turn ring down to lowest heat and cover with lid. Leave to simmer for 3 hours.
    4. Add French beans and leave simmer for another hour.
    5. Add mixed beans (or baked beans) and bring back to the boil then allow to bubble gently with the lid off for 20 to 30 minutes. (This is the time to cook your potatoes in a separate pan).

    Cook's note

    You can serve with new potatoes, mashed potatoes or whatever takes your fancy. Any leftovers are great warmed up the next day for lunch, served in a soup bowl with thick chunks of buttered fresh bread. Bliss!

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