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Beef and Stout Casserole

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“This was in our local paper and we thought we would give it a try. It is a recipe from Graham Hawkes. It is lovely!!!”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 kg blade steak
  • 14 cup oil
  • 4 onions, peeled and sliced
  • 1 tablespoon garlic, peeled and chopped
  • 4 tablespoons flour
  • 2 cups stout beer (Any dark beer)
  • 2 cups beef stock
  • 4 slices bacon, chopped
  • 4 sprigs thyme (I used just over a teaspoon of dried)
  • 18 prunes
  • 1 orange, rind of, sliced

Directions

  1. Cut the steak into 5cm cubes.
  2. Heat the oil in a heavy based pan and brown the meat in batches.
  3. Transfer the meat to a casserole dish that has a tight fitting lid.
  4. Add the onions to the pan and cook for a couple of minutes. Add the garlic and cook for a further minute.
  5. Sprinkle the flour and mix with the onions. Once well mixed gradually add the stock and the beer and mix into a smooth sauce.
  6. Pour the sauce over the meat and add the raw bacon, thyme, prunes and orange rind.
  7. Place in a preheated oven at 160ºc and cook for 2 hours.
  8. Serve with creamy mashed potato and crusty bread.

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