As the autumnal evenings settle in and we look for dishes we can curl up in front of the fire with, you're sorted, you have found that dish. A dish we all would have enjoyed as kids a good old fashioned casserole style dish with a few tweaks to elevate.
Ingredients
- 1 kg beef steak - diced
- 500ml Beamish or Guinness stout
- 50g tom puree
- 100g onion diced 1cm
- 125ml Worcestershire sauce
- 1tsp paprika
- 1 tbsp strong Irish mustard
- Few sprigs of thyme
- 300g carrots – peeled & roughly chopped
- 150g celery- roughly chopped
- 150 g smoked streaky bacon lardons
- 1 tbsp potato starch or cornflour mixed with water
- 500m beef stock
- I tbsp brown sugar
- Salt & cracked black pepper
Method
Season the beef with salt, pepper, paprika & Worcestershire sauce (Leave overnight or at least 1 hr)
Fry the beef in a large thick based pot ( casserole pot)in small batches until golden brown
Add the bacon fry until crispy. Add the onions, thyme & tomato puree. Add the Carrots & Celery
Now add the mustard, beamish & beef stock (If you don't have Porter you can double up on the beef stock or us chicken stock also)
Mix well & bring to simmer for 5 minutes
Add the cornflour mixture
Season with a little salt & pepper & add the sugar
Simmer in the slow cooked for up to 8hrs or very gently simmer in a pot with a lid for at least 2.5hrs.
Serve the dish up with some buttery mash or boiled potatoes
