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Tuesday 16 October 2018

Beef and Guinness Casserole : Perfect for Cooler Months

Did you know that Guinness has been around since 1759, that's quite a long time isn't it. Now, Guinness may not be to everyone's liking but when added to a beef casserole - it really can make a tasty addition - and casseroles are great for cooler months. 

Regular readers will know there is a large variety of recipe ideas within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. 

However, if you feel you'd like to give this recipe idea a try, here is what you will need for four servings:

2 tbsp. oil
400g casserole steak, cut into cubes
2 onions, sliced
1 tbsp. plain flour
2.5cm (1in) piece of root ginger, grated
150ml (¼pt) Guinness
1 Beef Stock pot dissolved in 150ml boiling water
400g can tomatoes or passata
bouquet garni
1 red pepper, sliced
1 orange, rind and juice (optional)* 

1. 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.
2. 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.
3. Cook in a preheated oven Gas mark 3/160°C/Fan140°C for 1½ hours.
4. Remove the bouquet garni, stir in the orange juice (optional)* then serve. 

* some may find the orange juice a little overpowering and may just prefer to add the rind … it's a personal taste choice 

Nutritional Details Per Serving:
Fat 10g Carbohydrate 13.9g Protein 25.8g Fibre 3.5g 

Freezing and defrosting instructions: 
This recipe is freeze-able. Defrost at room temperature for about 1 ½ hours. Cook covered under a gentle heat for about 2 hours or in the oven 150C/300F/Gas mark 2 for 2 hours. 

From an original idea here

A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

All the best Jan


This N That said...

Yum! That looks wonderful. I will have to try that one of these days..

William Kendall said...

I would definitely go for that.

Chris Lally said...

Beef and Guinness - a winning combination.
Sounds like a plan for the weekend. Thanks, Jan!

Elephant's Child said...

Casseroles are wonderful. And often improve on reheating.

Tom said...

...I'll stick with the stew.

Betsy said...

Looks so appetizing. I just copied this recipe and will be making this. Love every ingredient in the recipe. The variety of herbs in the bundle should really make it a great flavor.
Thank you for posting.

Christine said...

It looks delicious, I didn't know that Guinness was that old!

Catarina said...

Lovely. Will follow this recipe as well.

Dewena said...

I am never without a carton of Guinness in my cupboard! I don't drink beer but I use Guinness Stout in my roast beef recipes and always in chili in the winter and in any kind of beef stew. Waiting for come good cold weather to do any of these and to get over the bronchitis that has left me with little appetite for anything other than nursery type food, oatmeal being the most palatable with tomato soup coming in second.

peppylady (Dora) said...

I have never drank guinness beer
Coffee is on

Lee said...

A good St. Patrick Day's meal!

Iris Flavia said...

LOL, I really should read till the end before I start googling (bouquet garni).
I once had a Guiness. In a pub. Had to go home, I was soooo tired....
Sounds yummy, hope you can have it simmering on the stove not in the oven...

Valerie-Jael said...

This sounds great, thanks! Valerie

DIMI said...

Hello Jan!
Wow! Wonderful recipe!
I like beef and i love Guinness beer!
I also use thyme and bay leaves in my recipes!
Thank you for sharing!
Have a lovely day!

Cheryl said...

Looks delicious. Perfect for this time of year.
I so look forward to Winter casseroles.

Pam said...

That stew looks great. I have not been thinking stew since the temps changed but I have been thinking chili! A big bowl of chili topped with cheese.....oh my. But now I am thinking stew, matter of fact it has been yrs since I made any. Thanks for the hint and the push to make me want some! :)


El tiempo, condiciona mucho la alimentación. En invierno apetece los guisos calientes, pero con el calor del verano sólo apetece los platos frescos, sobretodo cuando se vive en una población que la máxima llega a sobrepasr los 40º.


Lowcarb team member said...

El tiempo, condiciona mucho la alimentación. En invierno apetece los guisos calientes, pero con el calor del verano sólo apetece los platos frescos, sobretodo cuando se vive en una población que la máxima llega a sobrepasr los 40º.


Google translate:
The time, it conditions a lot the feeding. In winter you crave the hot stews, but with the heat of summer you only want fresh dishes, especially when you live in a population that the maximum reaches SOBREPASR the 40 º.


Teresa said...

El guiso se ve muy sabroso. Besitos.

Lowcarb team member said...

Teresa said:
El guiso se ve muy sabroso. Besitos.

Google translate:
The stew looks very tasty. kisses.

Martha said...

This sounds wonderful!

Magic Love Crow said...

Thank you Jan! Looks so good! Big Hugs!

Lisa said...

I've used Guinness to cook with before, thanks fro the reminder, perfect meal for this time of year.
Lisa x