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Rita Meade’s Beef & Guinness Casserole

July 24, 2015 By Robin King Leave a Comment

Print Recipe
Rita Meade's Beef & Guinness Casserole
I have made several versions of Beef & Guinness, and this Casserole dish by Rita Meade of Berry Lodge & Cookery School is among my favorites. Slainte
Prep Time 45 minutes
Cook Time 2.2 hours
Servings
people
Ingredients
  • 1/4 cup flour
  • 2 lbs stewing beef diced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 slices smoked bacon chopped
  • 2 medium onions sliced
  • 2 cloves garlic crushed
  • 2 medium carrots chopped
  • 1 small swede turnip diced
  • 1 small white turnip diced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 1/4 cups beef stock
  • 1 tsp sugar
  • 3/4 cup button mushrooms
  • 1 3/4 cup Guinness Stout
  • salt to taste
  • freshly ground black pepper to taste
Prep Time 45 minutes
Cook Time 2.2 hours
Servings
people
Ingredients
  • 1/4 cup flour
  • 2 lbs stewing beef diced
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 4 slices smoked bacon chopped
  • 2 medium onions sliced
  • 2 cloves garlic crushed
  • 2 medium carrots chopped
  • 1 small swede turnip diced
  • 1 small white turnip diced
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 1/4 cups beef stock
  • 1 tsp sugar
  • 3/4 cup button mushrooms
  • 1 3/4 cup Guinness Stout
  • salt to taste
  • freshly ground black pepper to taste
Instructions
  1. Preheat oven to 350 degrees. Season the flour with salt and freshly ground black pepper. Add the beef, toss to coat.
  2. Heat the oil and butter in a large casserole on your stove and fry bacon until crisp. Remove bacon from pan and then fry beef in oil and butter mix until golden brown.
  3. Add the bacon, vegetables, herbs, stock and stout to the beef and bring to a simmer on the stove. Cover and transfer to the oven for 1 hour and 15 minutes (alternatively, keep cooking on the hob for 1 hour and 30 minutes). Add the mushrooms. Continue cooking for a further 40 minutes. Once cooked, adjust the seasoning to taste.
  4. Serve Beef and Guinness topped with Colcannon mash.
Recipe Notes

Beef and Guinness Casserole by Berry Lodge Cookery School

www.berrylodge.com

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About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

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