As I was cleaning the freezer last week, I came across some casserole beef that needed to be used up. Given that we’re heading in to summer and I won’t be making any more stews for a while, I thought I’d make one of my favourites to wave goodbye to winter.
I found this recipe several years ago in an issue of Good Housekeeping magazine, I think it was 2004, and it’s been a regular in our house ever since. I think it was one of Delia Smith’s, and you can’t really go wrong with Delia.
- 800g stewing/casserole beef cut into 1 inch chunks
- 3 tbsp plain flour
- 3 tbsp olive oil
- 3 tbsp butter
- 2 large onions, diced
- 4 large carrots, chopped in ½ inch rounds
- 500ml dark beer (We like Leffe Brun, but Guinness works just as well)
- 300ml vegetable stock
- 1 tbsp tomato paste
- 1 tbsp English mustard
- 1 tbsp brown sugar
- 250g button mushrooms
Note: You will need a Dutch oven, or other type of casserole dish that can be used on the stove as well as in the oven, and has a lid or can be covered in foil.
- Preheat the oven to 150°C. Heat the oil and butter in a large casserole dish over a medium heat.
- Coat the meat with the flour and put in the casserole dish to brown. When nicely browned, add the onion and cook until translucent.
- Add the carrots, beer, stock, tomato paste, mustard and sugar as well as salt and pepper, if desired. Bring to the boil and stir well to combine. Then cover with the lid and place in the oven for 1 ½ hours.
- Add mushrooms, stir well and return to the oven for another 45min – 1 hour.
We usually get 4 large bowls out of this, but if you wanted to stretch it out a bit, you could serve it with mashed potatoes and a green vegetable of some description. It also freezes pretty well.