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How to make Rich beef and stout casserole

Yield = 6
Prep time: 0:25
Cook time: 2:40
Total time: 3:05

Ingredients

  • 60ml (1/4 cup) olive oil
  • 1.4kg gravy beef, trimmed, cut into 4cm pieces
  • 12 French shallots, peeled
  • 250g small cup mushrooms, trimmed
  • 1 large brown onion, coarsely chopped
  • 175g bacon, cut into 2cm pieces, cut into 2cm pieces
  • 3 garlic cloves, finely chopped
  • 440ml can stout, such as Guinness
  • 430ml (13/4 cups) Massel beef stock
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 2 tablespoons plain flour
  • 60ml (1/4 cup) cold water

Method

  • Step 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Cook beef, in 4 batches, for 2-3 minutes each side or until browned. Transfer to a plate.
  • Step 2 Cook the shallots for 2 minutes or until light golden. Transfer to a plate. Cook the mushrooms for 2 minutes or until light golden. Transfer to a plate.
  • Step 3 Heat remaining oil over medium heat. Cook onion for 5 minutes or until soft. Add bacon. Cook for 3 minutes. Stir in garlic for 1 minute or until aromatic. Add stout, stock, thyme, tomato paste, sugar and beef. Bring to boil. Reduce heat to low. Cover. Simmer for 1 hour.
  • Step 4 Add shallots. Simmer, partially covered, for 30 minutes. Uncover. Add mushroom. Simmer for 30 minutes or until beef is tender and sauce reduces. Combine flour and water in a bowl. Gradually stir into the beef mixture. Simmer for 3 minutes or until sauce thickens.