Beef and Guinness casserole recipe
A classic beef and stout stew recipe made using Guinness, this healthy recipe is packed with veg as well as chunks of tender, melt-in-the-mouth beef, just brown your meat then add your other ingredients and let the oven do all the hard work. If you double up the quantities, you can even freeze a batch for later!
See method- Serves 4
- 30 mins to prepare and 2 hours to cook
- 284 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 2tbsp oil
- 400g casserole steak, cut into cubes
- 2 onions, sliced
- 1tbsp plain flour
- 2.5cm (1in) piece of root ginger, grated
- 150ml (¼pt) Guinness
- 1 Knorr Beef Stock pot dissolved in 150ml boiling water
- 400g can tomatoes or passata
- bouquet garni
- 1 red pepper, sliced
- 1 orange, rind and juice
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Shop ingredientsEach serving contains
- Energy
- 1195kJ 284.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 13.9gProtein 25.8gFibre 3.5g
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Method
- 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.
- Heat the remaining oil and sauté theonionover 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 andorangerind and pour into the casserole.
- Cook in a preheated oven Gas mark 3/160°C/Fan140°C for 1½ hours.
- Remove the bouquet garni, stir in the orange juice then serve.
- Cook's tip: This casserole also makes a delicious pie. Place the cooked meat in a pie dish and cover with ready-rolled puff pastry.
Freezing and defrosting instructions
This recipe is freezable. 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.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
