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NEFF Beef and Guinness Casserole Recipe

About this dish


  • 3 tbsp. rapeseed oil
  • 1kg stewing beef trimmed of fat and cut into 2cm cubes
  • 1 large onion, chopped
  • 2 streaky bacon rasher, finely sliced
  • 1 tbsp. flour
  • 2 tsp. fresh thyme leaves
  • 250ml Guinness or stout
  • 250ml beef stock
  • 1 heaped tbsp. tomato puree
  • 1 bay leaf
  • 300g chestnut mushrooms, wiped and sliced
  • Salt and pepper
  • Mashed potato, to serve
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Preheat the oven to Bottom Heat 150°C.

  1. Heat one tablespoon of the oil in an ovenproof casserole dish over a high heat.  Working in batches, brown the beef on all sides.  Remove to a plate and set aside.
  2. Add another tablespoon of oil to the casserole and turn down to a medium heat.  Cook the onion and streaky rashers for 3 minutes.  Stir in the flour and cook for another minute.
  3. Sprinkle in the thyme, then pout in the Guinness and beef stock.  Add the tomato purée an bay leaf, then stir well.
  4. Return the beef of the pot and bring to the boil. Cover the casserole with a lid.  Transfer to the oven and cook for 1 hour and 30 minutes.
  5. Meanwhile, heat the remaining tablespoon of oil in a frying pan over a high heat.  Add the mushrooms and cook for 3 minutes or until soft.  Season with salt and pepper.
  6. Add the mushrooms to the casserole, then return to the oven and cook for another 45 minutes.  Check the beef; if it's still tough cook for another 20 minutes or until tender.
  7. Season to taste with salt and pepper and serve with mashed potato.