We’re heading out for the afternoon so want something that can be put together quickly and cook on its own when we’re sitting the car queuing to get into Mahon Point. A casserole is just the thing. The following is for four so adjust accordingly. By the way, this is great for dinner parties. Gotta dash!
Ingredients (for four)
2Lbs of Stewing (Round) Steak
1tbsp sunflower oil
1 knob butter
Small Bouquet Garni
1tbsp flour
4oz bacon lardons (I use Gubbeen Lardons www.gubbeen.com)
1 Large onion, sliced
1 Red pepper, sliced
500ml Guinness
500ml stock
1tbsp Brown Sugar
1/2tbsp Dijon Mustard
2 or 3 Carrots.
Handful of frozen peas
Method
Heat the oil and butter in a pan. Dice the meat and toss it in flour and seasoning, add to the pan and brown. Remove the meat and add to the casserole dish. Fry the lardons, onion and peppers for a minuite or two before adding the mustard, sugar and 100ml of Guinness. Cook for a further minute beforer adding to the casserole. Add the stock and remainder of the stout to the casserole. Add the carrots, peas and Bouquet Garni. Cook at 140F for five to six hours.
30/08/2008 at 12:09 pm Permalink
After 6 hours, I can imagine the meat just melting in the mouth. Now I’ll have to make it. I would add whole button mushrooms too for an extra treat with almost every fork-full. Mmmmmmm…….Guinness casserole.
04/09/2008 at 5:04 pm Permalink
A squirt of the high concentrate tomato puree to the simmering pot gives a nice aroma after the slow cook, in my estimation. I’ve tried ‘stout n’ steak’ in a stew format before but never to my satisfaction but I’ll definitely try this recipe – the mustard is a nice addition!