Скачать или смотреть Beef, Mushroom and Guinness Casserole

The most delicious, rich and meaty casserole you will ever taste- trust me! Succulent shin of beef, in a dark Guinness sauce, with mushrooms and herbs too add to that deep savoury flavour. Also works excellently as a pie filling (pastry recipe detailed at the bottom there) Click show more for full recipe:

Beef, Mushroom and Guinness Casserole (Serves 4)
Total cost= £8.78 Cost per serving= £2.20

3 tbsp oil 6p
800g diced beef shin (or any other suitable stewing/braising cut) £5.30
3 tbsp plain flour 3p
Salt and pepper 1p
2 white onions, diced 20p
2 carrots, peeled and sliced 10p
300g chestnut mushrooms, sliced £1
3 rasher streaky bacon, diced into lardons 47p
1 tsp garlic granules 8p
2 tsp sugar 1p
2 sprigs rosemary, stalks removed, diced 35p
2 bay leaves 30p
400ml Guinness £1.40
600ml Beef Stock (made using 1 beef stock pot, or 2 beef stock cubes) 35p
Salt and pepper to taste 1p

1) Trim any sinew off the beef if necessary. Coat the diced beef in a bowl with the plain flour and some salt and pepper. Heat the oil in a large saucepan or cast iron pan.
2) Brown the beef in 3 batches- each batch taking about 5 minutes to become a good colour on the outside. Remove the beef to a container.
3) Now in the same pan, add the onions, carrots, bacon, mushrooms and sugar, and cook for 10 minutes, stirring often. Add the garlic, rosemary and bay leaves, and cook for a further 5 minutes.
4) Add the reserved beef, Guinness and beef stock, turn the heat down low, and stew for 1 hour, stirring occasionally. Check seasoning, and its done! For best results with flavour, cook stew the night before, and then heat it up the next day (if you can wait that long!). Serve with mash and veg.

If you want to turn this into a pie, here is my recipe for pastry: 400g Plain Flour, 100g Salted Butter (diced), 100g Suet, 1 tsp salt, 180ml cold water. Rub dry ingredients together until fine, then add water to bring together to form the pastry dough.