Alive and Cooking

Beef & Guinness

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  • 700 g diced beef
  • 6 slices streaky bacon
  • 1 brown onion, roughly chopped 
  • 2 sticks celery, roughly chopped
  • 6 white potatoes, chopped chunky 
  • 1/3 baby savoy cabbage
  • 1/4 bunch chives
  • 750ml Guinness stout beer
  • 750 ml orange juice
  • 150 g plain flour
  • 40 g lard
  • Butter
  • Extra virgin olive oil 
  • Salt and pepper 

In a deep pot, melt the lard. Into a bowl, add the flour, 1 tsp salt and pepper. Toss the beef through the flour, then add to the pot with the lard. Brown the beef, add a splash of oil, slide in the onion, celery and 2 slices of roughly chopped bacon. Cook until the vegies soften slightly, then pour in the beer and orange juice. Bring to the boil and simmer for 2 hours.

In a pan, add a good splash of oil and the potatoes. Cook until slightly coloured, then cover with water and simmer for 20 mins. Once cooked, drain, return to the pan, tumble in the remaining bacon roughly chopped, the butter, a splash of oil and the cabbage. Stir until the cabbage is soft, then roughly mash the ingredients together. Sprinkle in the chives, some salt and pepper and serve with the casserole. 

Serves 4 

Beef & Guinness