By Christopher King, Published: May 21, 2020
This hearty beef casserole is a winner for any day with the nip in the air. It will warm the cockles of your toes accompanied with seasoned mash and wholesome vegetables. For boneless beef you can use sirloin beef, bottom round, rump roast or chuck roast. As a personal preference I always find the casserole is tastier the second or third day.
- 1 kilo boneless beef, trimmed of excess fat and cut into 1-inch cubes
- Coarse salt
- 3 tablespoons oil
- 50g flour
- 1 large onion, diced
- 1 can Guinness
- 2 to 3 garlic cloves chopped
- 1 can tomato puree or chopped plum tomatoes
- 1 tablespoon fresh thyme
- 2 bay leaves, dried
- 1 litre of Beef Stock (either homemade or store bought)
- 5 to 6 large potatoes sliced into 1-inch cubes
- 4 to 5 carrots, peeled and sliced into 1-inch chunks
- 4 to 5 parsnips, peeled and chopped into 1 inch chunks
- 1 turnip, peeled and chopped carefully into 1 inch pieces
- 1 leek, finely chopped
- 1 bunch fresh parsley, finely chopped
In a large soup pot over medium high heat, add 2 tablespoons olive oil and heat.
While the olive oil is heating, pat the beef cubes dry with paper towels (moist meat will not brown, so this is an important step).
Season the dried beef cubes with salt and pepper. Place the beef and 1/4 cup flour inside a medium bowl, stir together until the meat is coated with flour.
Working in small batches, so the beef is not overcrowded in the pan (this will help beef brown faster), add the prepared beef cubes to the soup pot and brown on all sides. When each batch of beef is browned, remove from the pot and set aside.
Add the remaining olive oil to the pot and let heat up again.
Add onions and sauté for 2 minutes or until translucent.
Pour in 1/2 can of Guinness and combine with onions; bring to a boil and, use a spatula to deglaze the bottom of the pot, scrape up and loosen any browned bits from the bottom (any browned bits that may have stuck to the bottom of the pot while browning will be lifted and melt into the liquid).
Add the tomato paste, garlic, thyme, white pepper, and bay leaves; stir together to combine and bring just to a boil.
Reduce heat to medium and let simmer approximately 5 minutes.
Turn heat back up to medium-high. Add the remaining beef, remaining 1/2 can of Guinness, beef stock, (if needed add more beef stock or water to make sure ingredients are covered with liquid); stir until combined.
Bring just to a boil again and then reduce heat to medium-low, and cover with lid. Let simmer for 1 hour, stirring occasionally and skimming off the fat from the top.
Turn heat back up to medium-high, stir in the potatoes, carrots, parsnips, turnips and leeks.
Bring just to a boil, reduce heat back down to medium-low and let simmer approximately 45 minutes or until beef and vegetables are tender. Skim off any remaining fat from the top and then add salt and pepper to taste.
If stew needs to be thickened, in a small bowl, stir together the remaining 50g cup flour and some cold water and mix until the mixture is a smooth paste. Slowly stir in a little of the flour paste into the stew, a little at a time, until the stew reaches your desired thickness.
Remove and discard the bay leaves.
Serve in soup bowls and sprinkle with parsley for garnishment.
Serve with Mamo´s Connemara bread, a big bowl of buttery champ potato