serves
6
prep
15 minutes
cook
1:45 hour
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
1:45
hour
difficulty
Easy
level
Do make sure the meat is tender before serving – different cuts of meat will require longer cooking times.
Ingredients
- 30 g plain flour
- 1 kg shoulder of beef, cut into 3cm chunks
- 1-2 tbsp canola (rapeseed) oil
- 1 onion, roughly chopped
- 3 carrots, cut into bite-sized pieces
- 2 celery sticks, roughly chopped
- 150 ml beef stock
- 500 ml Guinness
- 400 g baby new potatoes
- 1 bay leaf
- Sea salt and black pepper
- Crusty bread, to serve
Instructions
- Tip the flour onto a plate and season generously with salt and pepper. Dredge the beef pieces in the flour and then shake off any excess.
- Heat the oil in a casserole over a medium–high heat. Brown the meat in 2 batches, being careful not to overcrowd the pan. Remove with a slotted spoon and set aside on a plate.
- Add another drop of oil if you need it and then add the onion, carrots and celery. Fry for 5 minutes before returning the beef pieces to the casserole along with their juices.
- Pour in the stock, Guinness, potatoes and bay leaf and season to taste. Reduce the heat and gently simmer, partially covered with a lid, for 1½ hours, or until the liquid has reduced and the beef is meltingly tender. Serve with crusty bread.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Do make sure the meat is tender before serving – different cuts of meat will require longer cooking times.
