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Recipe
Beef Cooked in Guiness with Crispy Garlic Bread topping

Serves 6.
5 tablespoons vegetable oil
4 tablespoons flour
salt and freshly ground black pepper
1.3kg/3lbs braising steak cut into chunks
2 large onions, peeled and diced
4 cloves garlic, peeled and crushed
I bottle/can of Guinness
1 level tablespoon brown sugar
2 beef stock cubes
3 stalks of fresh thyme
2 bayleaves
For the topping:
125g/4oz butter
3 cloves garlic crushed
1 small French loaf
parsley to garnish
Pre-heat the oven to 150°C, 140°C fan oven, gas mark 2/3.
 
1. Heat 4 tablespoons of the oil in a large non-stick frying pan. Put the flour and the seasoning into a clean plastic bag, add the meat and toss in the flour until coated.
2. Quickly brown the floured meat in the oil, in batches and place in an oven proof lidded casserole.
3. Scrape the residue out of the pan and add to the meat.
4. Heat the remaining oil in the pan and gently fry the onions and garlic until soft. Add to the meat in the casserole.
5. Place the casserole on to the hob, add the Guinness, sugar, crumbled stock cubes, thyme and bay leaves.
6. Bring to the boil, stirring, adding sufficient water to form a lightly thickened sauce.
7. Place the covered casserole into the oven and cook for approximately 2½ hours, checking each hour, stirring and adding more water if the sauce becomes too thick.
8. When the meat is tender, remove the casserole from the oven. Carefully remove the stalks from the thyme and the bay leaves and discard.
9. For the topping: melt the butter with the garlic.  Slice the bread into rounds and dip each slice into the garlic butter, place on top of the casserole, butter side uppermost.
10. Increase the temperature of the oven to 190°C, 180°C fan oven, gas mark 4.
11. Place the casserole without the lid, back into the oven and cook until the bread is golden brown and crisp, about 10-15 minutes.  Be careful, the bread will brown fairly quickly.
12. Serve sprinkled with chopped parsley, some new potatoes and green vegetables.

 
 
   
 

 
 

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