Category Content - Beef in Stout

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This traditional casserole, using farm reared Irish beef, gets it’s

wonderful flavour from the addition of Guinness or stout. With

fluffy caraway dumplings it’s a hearty family supper.




Ingredients

450g Superquinn Irish braising steak, diced

2 tbsp seasoned plain flour

3 tbsp sunflower oil

2 onions, quartered

250g carrots sliced into batons

2 tsp dried mixed herbs

300ml Guinness or stout

300ml beef stock

2, 142g packs dumpling mix

1 tbsp caraway seeds



Instructions


  1. Preheat the oven to 350° F, 180° C, Gas 4. Toss the beef in the flour. Heat 2 tbsp of oil in a large casserole dish and brown the meat in two batches. Set aside, add the remaining oil and cook the onions until soft.

  2. Return the meat to the pan with the carrots, mixed herbs, Guinness and stock and bring to the boil, stirring continuously scraping all the meaty sediment from the base of the pan. Cover with a lid and cook in the oven for 45 minutes.

  3. Make up the dumpling mix according to packet instructions stirring the caraway seeds into the dry ingredients. Divide into 8. Increase the oven to 425° F, 220° C, Gas 7, remove the lid from the casserole, add the dumplings and cook uncovered for 15 minutes or until the dumplings are puffed and golden.


Cook’s Tips


After the meat has been cooked the base of the casserole dish will be coated with delicious meaty sediment which is full of flavour. It’s important to stir the casserole well when bringing it to the boil so this becomes incorporated in the sauce.