Beef and Stout Casserole with Colcannon
A delicious, rich and satisfying dish. It will taste even better if made a day or two ahead. Add the broccoli when you reheat.
Serves 4-6
Ingredients
- 2 tablesp. oil
- 1 kg rib steak, well trimmed and cut into cubes
- 2 onions, thinly sliced
- 2 cloves garlic, chopped
- 1 tablesp. soft dark brown sugar
- 1 tables. plain flour
- 125ml Stout
- 125ml water
- Sprig of thyme
- 1 tablesp. red wine vinegar
- 1 tablesp. Dijon-style mustard
- Pinch of ground cloves
- Salt and black pepper
- 250g fresh broccoli (optional)
- Colcannon:
- 1kg potatoes, peeled, roosters work well
- 250g curly kale, well washed and finely sliced, discard any thick stalks
- 100mls milk
- 100g butter
- Salt and freshly ground black pepper
To Cook
- Set oven Gas Mark 3, 160°C (325°F).
- Heat the oil in a frying pan. In it brown the chunks of beef, a few pieces at a time. Remove the meat as it browns to a casserole.
- Add the onion and garlic to the pan and cook for a few minutes, sprinkle in the sugar and flour, stir it around to soak up the juices, then gradually stir in the Stout and water, stirring all the time.
- Add the thyme, wine vinegar, mustard, ground cloves and seasoning; bring to the boil and pour it over the meat in the casserole.
- Put the lid on and cook in the oven for 1½ hours or until the meat is tender. Approximately 20 minutes before the end of cooking time add the broccoli to the casserole.
Delicious served with Colcannon (See below).
Colcannon:
- Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.
- Meanwhile, cook the kale. Heat a knob of butter and two tablespoons of water in a heavy-based pan with a lid. When the butter has melted and formed an emulsion, add the kale with a pinch of salt. Cover, shake well and cook over a high heat for 1 minute. Shake the pan again and cook for another minute. Drain off any liquid and then season the kale with pepper.
- Drain the potatoes, add in the milk and mash until smooth, then beat in the kale and the remaining butter. Season to taste with salt and pepper.
Note:
If curly kale is not available you can use finely chopped scallions which you add into the potatoes with the milk. Savoy cabbage also works well – use the same method as for the kale.
