Beef & Guinness casserole

Jan 01 04:14pm

Serves
4

Ingredients

400g beef, cut into 4 cm cubes
1 tablespoon plain flour
2 tablespoons canola oil
2 brown onions, diced
2 carrots, peeled and thickly sliced
3 sticks celery, thickly sliced
2 tablespoons salt-reduced tomato paste
1 x 440 ml can Guinness
2 cups salt-reduced beef stock
1 bay leaf
5cm sprig rosemary
5cm sprig thyme
200g Swiss brown mushrooms, quartered
600g chat potatoes, halved
1/4 cup roughly chopped flat-leaf parsley

Place the beef and flour in a bowl and season with pepper. Toss the beef through the flour, shaking off any excess.

Heat 1 tablespoon of the oil in a heavy flameproof casserole dish over medium heat. Add the beef in batches and cook for 3 minutes or until browned. Remove and set aside.

Add the remaining oil to the casserole dish and cook the onion, carrot and celery for 5 minutes until they begin to soften. Stir in the tomato paste and cook for 1 minute.

Add the beef, Guinness, stock, bay leaf, rosemary and thyme. Bring to the boil, then reduce the heat and simmer, covered, for 1½ hours, stirring occasionally.

Add the mushrooms and potatoes and simmer, uncovered, for a further 10–15 minutes.

Stir in the parsley and serve with steamed green beans and broccolini.

1 serve = 1 unit protein, 1 unit carbohydrates, 1 unit vegetables, 2 units fats, 1/2 unit indulgence