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Title : Beef and Guinness Casserole : Perfect for Cooler Months
link : Beef and Guinness Casserole : Perfect for Cooler Months

Beef and Guinness Casserole : Perfect for Cooler Months

Did you know that Guinness has been around since 1759, that's quite a long time isn't it. Now, Guinness may not be to everyone's liking but when added to a beef casserole - it really can make a tasty addition - and casseroles are great for cooler months. 

Regular readers will know there is a large variety of recipe ideas within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

However, if you feel you'd like to give this recipe idea a try, here is what you will need for four servings:

Ingredients:

2 tbsp. oil
400g casserole steak, cut into cubes
2 onions, sliced
1 tbsp. plain flour
2.5cm (1in) piece of root ginger, grated
150ml (¼pt) Guinness
1 Beef Stock pot dissolved in 150ml boiling water
400g can tomatoes or passata
bouquet garni
1 red pepper, sliced
1 orange, rind and juice (optional)* 

Method:

1. Heat 1 tbsp. of oil in a pan over a medium heat and fry the meat until it has browned. Remove from the pan and put into a casserole dish.

2. Heat the remaining oil and sauté the onion over a low heat until golden. Mix in the flour and ginger, cook for 1-2 minutes, then gradually stir in the ale, stock and tomatoes and cook until thickened. Add the bouquet garni, pepper and orange rind and pour into the casserole.
3. Cook in a preheated oven Gas mark 3/160°C/Fan140°C for 1½ hours.

4. Remove the bouquet garni, stir in the orange juice (optional)* then serve. 

* some may find the orange juice a little overpowering and may just prefer to add the rind … it's a personal taste choice 

Nutritional Details Per Serving:

Fat 10g Carbohydrate 13.9g Protein 25.8g Fibre 3.5g 

Freezing and defrosting instructions: 

This recipe is freeze-able. Defrost at room temperature for about 1 ½ hours. Cook covered under a gentle heat for about 2 hours or in the oven 150C/300F/Gas mark 2 for 2 hours. 

From an original idea here

A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

All the best Jan

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