Two Beef Stout Soaked Casserole
Ingredients
- 450 grams Beef Diced or Strips
- 500 ml Guinness
- 1 large Onion Peeled and Diced
- 200 ml Red wine Merlot or Rioja
- 2 teaspoons Olive oil
- 10 small Carrots Chantenay or baby - washed
- 3 teaspoons Worcestershire sauce
- 3 teaspoons Balsamic Vinegar
- 3 teaspoons Dark soy sauce
- 1 pack Dumplings Standard dumpling mix
- 200 ml Beef stock Stock cubes can be used
- 8 medium Potatoes Peeled
- 450 grams Ground beef
- 10 Small/medium Shallots Peeled and Whole
- 1 Sachet Beef Casserole mix Schwartz, Coleman’s
Instructions
- First mix half the Guinness, half the red wine and all of the Worcestershire Sauce, Soy and Balsamic to create a marinade. Put the marinade in a dish with the diced beef and coat the meat. Place the beef in the fridge to marinade for 3 hours (longer marinade times further tenderise the meat). Into the casserole dish add the diced onion, peeled whole shallots and sliced carrots with the beef stock and the rest of the Guinness. Heat a frying pan and add olive oil - once hot add the ground beef and cook until brown. Pour the whole pan of cooked beef into the casserole dish. Sprinkle on the beef casserole mix to the hot cooked beef and stir all the ingredients together. Once the diced beef has marinaded drain the marinade into the casserole dish. Place the drained beef in a hot frying pan with olive oil and cook until brown. Add the cooked diced beef into the casserole dish and stir all the ingredients together again. If any more liquid is needed to cover the ingredients add a 50/50 mix of red wine and water. Put the casserole into a pre-heated oven (Gas Mark 6) and cook for 2 hours (longer if you like really tender beef - don’t go over 2 1/2 hours). Now the casserole is cooking prep the dumplings using a standard dumpling mix. Follow the manufacturer’s mixing instructions, which usually creates 6 medium sized dumplings. If you are feeling adventurous you can make the dumplings from scratch (not covered here). In the last 30 mins of cooking time put the potatoes on to boil for 20 - 25 mins. Once the potatoes start to boil, remove the lid from the casserole dish and put the dumplings in so they sit gently on top. Remember to keep the the lid off any casserole dish at this point, so that the dumplings rise and go golden brown. The dumplings should be cooked in 25 mins. Once the potatoes are ready and the dumplings are nicely brown the casserole is ready to serve, as required. If you don’t have 4 guests the casserole does freeze well and is just as good on reheat. Feel free to add more vegetables as a side dish - it goes well with sprouts and green beans.
