Guinness Beef Steak Casserole
recipe for Guinness
Beef Steak Casserole has
been put together by Hub-UK - if you have any questions about
it feel free to email
all enjoy our food but there is nothing like real comfort
food . . . 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 I could share with cooks of all skills,
from the beginner in the kitchen to the seasoned campaigner
turning out wonderful meals for dinner parties. Whatever the
skill level everyone loves to indulge in enjoying meals like
their mother or grandmother cooked . . . now everyone can
with Guinness Beef Casserole.
recipe has been put together with two important considerations,
it must taste good with everyone asking for second helpings
and it must be something the beginner in the kitchen can put
together with confidence and ease.
Guinness? Well Guinness is well know around the world and
is therefore fairly easy to get hold of. Secondly, and most
importantly Guinness is wonderful to cook with, greatly adding
to the flavour.
you would like to know more about the wonderful amber nectar,
Guinness, then visit the web site <click
beef casserole wants to be prepared well ahead to allow for
the lengthy slow cooking. You can prepare it the day before
if you wish. Don't worry if your quantities are slightly different.
Beef Steak Casserole
kilo beef braising steak, cut into small pieces
500 ml Guinness
500 ml water
4 beef stock cubes (I use Knorr)
1 large onions
4 or 5 cloves garlic, finely chopped
2 tbsp olive oil
300 g French Beans, 1 inch pieces (fresh or frozen)
2 x 420 g Mixed Beans in tomato sauce (or baked beans)
to make Guinness
Beef Steak Casserole
and chop the onions and sauté in olive oil for about
5 minutes in a large deep saucepan.
the garlic and sauté for another 5 minutes.
the heat and add the beef and cook to seal.
the beef is browned add the beef stock cubes and stir until
they dissolve in the meat juices.
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).
it comes to the boil turn ring down to lowest heat and cover
with lid. Leave to simmer for 3 hours.
French beans and leave simmer for another hour.
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
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!
Hub-UK : firstname.lastname@example.org