Recipe: Beef, Mushroom and Guinness Casserole

This dish is amazing. Good old Guinness, I really really like the stuff. Tastes much better when you have it in Ireland though I sware- maybe because its closer to the source? Lol. I usually alternate from making this as a casserole, to topping with puff pastry and turning it into a pot-pie. I have served this in pie-form to many of my friends and they absolutely love it- a definite winner. If you want to make it into a pie, allow to cool after stage four, then spoon into pie bases and top with ready rolled puff pastry. Brush with egg, and make a couple of little air holes at the top. Bake in oven at the same temperature for about 30 minutes.

Beef mushroom and Guinness casserole/pie (serves 3 as a casserole, 4 as a pie)

3 tbsp olive oil
500g braising beef, seasoned with a little salt and pepper
2 thin streaky bacon rashers, diced
1 white onion chopped
1 carrot, sliced
125g chestnut mushrooms, sliced
1 crushed garlic clove
1 tsp sugar
200ml Guinness
300ml beef stock
½ tsp dried thyme
2 bay leaves
1tsp corn flour mixed in a little water

1. Heat 3 tablespoons of the oil in a large saucepan. Add the beef in batches and brown, for about 5 minutes, and set aside.
2. Add the other tablespoon of oil and the bacon, and cook until starting to colour. Add onion, carrot, garlic, mushrooms and sugar, and cook for 15 minutes or until soft and browned.
3. Add the stock, Guinness, bay leaves, thyme and the reserved beef. Keep on a low heat and covered for 1 hour, stirring occasionally.
4. Heat the oven to 180C. Add the corn flour mixture, remove the lid, and cook for a further 10 minutes.
5. Pour the beef mixture into a casserole, cover, and put in the oven for 30 minutes. Remove and serve!