Serves 3 to 4
This recipe continues the theme that you don’t have to get complicated to get outstanding results.
Although this is a casserole, don’t be tempted to cook it in a slow cooker because you will be left with a boozy taste.
It is best made the day before to give the flavours time to develop.
I like to turn this dish into a pie by serving it with a puff pastry “lid” which I cook separately in the oven while the casserole is reheating on the hob.
2 tablespoons butter
1 large onion, finely chopped
150g white button mushrooms quartered
1kg braising steak (knuckle or shin) cubed
2 heaped tablespoons flour
3 tablespoons olive oil
1 x 440ml can of Guinness
300ml beef stock (made with an Oxo cube)
Ground black pepper
Melt the butter in a large oven-proof pan and soften the onion for 5 minutes. Add the mushrooms and continue to cook for a further 5 minutes until they are well coloured. Remove from the pan and set aside.
Toss the meat in the flour.
Heat the oil in the pan and brown the beef in batches. Return the onions and mushrooms to the pan with the beef, stir in any excess flour, then add the Guinness and stock. Season with salt and pepper and bring to a gentle simmer.
Cover and braise in the oven for 2 hours. Stir the mixture a couple of times during cooking and add a splash or two of boiling water if the gravy looks too thick.