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Rich beef and stout casserole
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Prep Time:
25 minutes
Cook Time:
160 minutes
Total Time:
185 minutes
Dark beer enhances slow-cooked beef with rich, bitter chocolate flavors.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1.4kg gravy beef, trimmed, cut into 4cm pieces
  • 12 French shallots, peeled
  • 250g small cup mushrooms, trimmed
  • 1 large brown onion, coarsely chopped
  • 175g bacon, cut into 2cm pieces, cut into 2cm pieces
  • 3 garlic cloves, finely chopped
  • 440ml can stout, such as Guinness
  • 430ml (1 3/4 cups) beef stock
  • 40.00 ml chopped fresh thyme
  • 44.40 gm tomato paste
  • 16.00 gm brown sugar
  • 40.00 ml plain flour
  • 60ml (1/4 cup) cold water
Instructions:
  • In a large saucepan, heat 1 tablespoon of oil over medium-high heat. Brown the beef in 4 batches, cooking each side for 2-3 minutes until golden brown. Transfer to a plate.
  • Sauté the shallots until light golden, about 2 minutes, then transfer to a plate. Follow by sautéing the mushrooms until light golden, about 2 minutes, then transfer to the plate.
  • In a pan, heat the remaining oil over medium heat. Sauté the onion for 5 minutes until soft. Add the bacon and cook for 3 minutes. Stir in the garlic for 1 minute until fragrant. Mix in stout, stock, thyme, tomato paste, sugar, and beef. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  • Sauté shallots until fragrant. Simmer, partially covered, for 30 minutes. Add mushrooms. Simmer for 30 minutes until beef is tender and sauce thickens. Mix flour and water in a bowl; gradually stir into beef. Simmer for 3 minutes to thicken sauce.

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