But no, I couldn't find one !
Oh well I thought here goes …
First Beef Casserole idea is - 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.
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
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
All the best Jan