Description
Dark, rich, tasty and comforting- perfect Autumn/Winter comfort food!
Syns: 2.5 per portion
Ingredients
Scale
- 500 g lean casserole steak/stewing steak
- 2 red onions (finely chopped)
- 3 sticks celery (finely chopped)
- 3 carrots (chopped into small chunks)
- 2 cloves garlic (crushed)
- 250 g chestnut mushrooms (finely chopped)
- 1 tbsp cornflour
- 3 tbsp tomato puree
- 500 ml Guinness
- 2 bay leaves
- 1 tsp dried thyme
- 1 tbsp dark soy sauce
- 300 ml beef stock
- salt and pepper
- spray oil
Instructions
- Pre-heat the oven to 160°c
- Fry the onions in spray oil until softened (about 5-8 minutes), then add the celery & garlic and stir fry for a couple more minutes.
- Add the beef (having removed any visible fat) and fry gently until slightly browned on the outside.
- Add in the cornflour, and stir through to coat the beef.
- Pour in the Guinness and bring to a simmer.
- Add the tomato puree, soy sauce, carrot, mushrooms, thyme, bay leaves. Season with salt and pepper.
- Bring up to a fast simmer, and stir everything together well.
- Transfer to a casserole dish, and add about 300ml beef stock.
- Pop into oven and cook for 3 hours. Have a peek after 2 hours, and add more beef stock if it’s starting to look like it’s drying out.
Notes
Also lovely with some added smoked bacon in. You could also cook this in the slow-cooker, I’d give it 8-12 hours on low, or 6-8 hours on high.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Comfort food
- Method: Slow Cooking
- Cuisine: British