Beef and Guinness Casserole
- 1kg lean blade steak
- About ¼ cup oil for frying
- 4 onions, peeled and diced (or 16 baby onions or shallots)
- 1 Tbsp minced garlic
- 4 Tbsp flour
- 2 cups Guinness
- 2 cups beef stock
- 4 rashers bacon, chopped
- About 4 sprigs fresh thyme, or ¼ tsp dried
- 12-18 dried prunes
- Pared rind 1 orange
Cut the blade steak into 5cm cubes. Heat the oil in a large frying pan and brown the meat over a moderately high heat until well browned. Transfer to a casserole. This is best done in 2-3 batches.
Add the onions or shallots to the pan and cook for about 3 minutes, before adding the garlic and cooking a further minute.
Sprinkle the flour over and stir well to coat the onions. Gradually pour in the Guinness and beef stock and bring to the boil to make a smooth sauce. Pour over the meat in the casserole and then mix in the bacon, thyme, prunes and orange rind.
Cook at 160°C for 1½ – 2 hours or until the meat is tender. Serve over mashed potatoes.