Beef and Guinness Casserole Recipe

Preparation Time:   25  mins
Cooking Time:         1  hr  30  mins
Serves:                      4 

What you need

450g John Penny stewing steak, cut into cubes
2tbsp oil
2 onions, sliced
1tbsp plain flour
2.5cm piece of root ginger, grated
150ml brown ale or Guinness
1 beef stock pot dissolved in 150ml boiling water
400g can tomatoes or passata
Bouquet garni (bundle of herbs)
1 red pepper, sliced
1 orange, rind and juice

How to cook

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 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.

Cook in a preheated oven Gas 3, 160°C, fan 140°C, 325°F 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.