Hearty and easy to cook, this is perfect on a cold winter night to warm the whole family up!
1 Kg/2Lbs 3ozs Stewing Beef, cubed
2 tblsp flour
2 tblsp olive oil
2 tblsp balsamic vinegar
1 tsp sugar
450 g/1lb chopped vegetables (e.g. carrots, celery, onions, parsnips)
2 cloves garlic, chopped
500 ml/.52 Qts can stout
200ml/.21 qts chicken stock
2 smoked rashers, diced/5 ozs smoked lardons
Spring of fresh thyme, sprig of fresh rosemary
Heat the oven to 150°C/300°F
Wash the beef and pat dry on kitchen paper.
Put the casserole on the hob, add the oil and, on a medium heat setting, brown the beef in batches (this will take about 10 minutes).
Add the garlic, smoked bacon/lardons and also the vegetables and cook for 2-3 minutes with the lid on.
Add the balsamic vinegar and the sugar.
Now put in the flour and mix well, stirring for about 5 minutes or so.
Slowly add both the stock and the stout.
Throw in the herbs and bring to a simmer.
Put the lid on the casserole and place in the oven for 1 – 1½ hours.
Season to taste and serve with creamy mashed potatoes or colcannon (mashed pototoes mixed with cale or cabbage).
|Recipe courtesy of www.lacuisinecookware.com who have stoneware dishes, perfect for casseroles, stews etc.|