BEEF & GUINNESS CASSEROLE

BEEF & GUINNESS CASSEROLE

INGREDIENTS 2tbsp oil 400g casserole steak, cut into cubes 2 onions, sliced 1tbsp plain flour 2.5cm (1in) piece of root ginger, grated 150ml (¼pt) Guinness 1 Knorr Beef Stock pot dissolved in 150ml boiling water 400g can tomatoes or passata bouquet garni 1 red pepper, sliced 1 orange, rind and juice

HOW TO MAKE 1.Heat 1 tbsp of oil in a pan over a medium heat and fry the meat until it has browned. Remove from the pan and put into a casserole dish. 2.Heat the remaining oil and sauté the onion over a low heat until golden. Mix in the flour and ginger, cook for 1-2 minutes, then gradually stir in the ale, stock and tomatoes and cook until thickened. Add the bouquet garni, pepper and orange rind and pour into the casserole. 3.Cook in a preheated oven Gas mark 3/160°C/Fan140°C for 1½ hours. 4.Remove the bouquet garni, stir in the orange juice then serve.

NOTES

Cook's tip

This casserole also makes a delicious pie. Place the cooked meat in a pie dish and cover with ready-rolled puff pastry.

Freezing and defrosting instructions

This recipe is freezable. Defrost at room temperature for about 1 ½ hours. Cook covered under a gentle heat for about 2 hours or in the oven 150C/300F/Gas mark 2 for 2 hours. 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date.