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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This recipe is from the Fresh & Tasty Casseroles cookbook. I can't wait to try it, it looks really rich and beefy...good comfort food! Ingredients:
3 tablespoons plain flour |
1 teaspoon english mustard powder |
salt |
black pepper |
1 kg stewing beef, trimmed and cut into cubes |
4 tablespoons vegetable oil |
2 onions, sliced |
2 garlic cloves, finely chopped |
2 cups guinness stout |
2 tablespoons worcestershire sauce |
2 bay leaves |
1 tablespoon fresh thyme, chopped |
1 teaspoon dark brown sugar |
1 cup chestnut mushrooms, halved if large |
2 cups plain flour |
1/2 teaspoon baking powder |
salt |
2 teaspoons fresh thyme, chopped |
black pepper, freshly ground |
1/2 cup suet, shredded |
Directions:
1. Preheat the oven to 160°C.
2. Combine the flour, mustard and pepper, then coat the beef in th emixture.
3. Heat 2 TB of oil in a heavy based frying pan. Fry a third of the beef for 3-4 minutes until browned. Transfer to an oven proof dish and fry the rest of the beef in 2 more batches.
4. Add a tablespoon of oil to the pan, then fry the onions for 5 minutes. Add the garlic and cook for 2 minutes.
5. Stir in the Guinness, Worcestershire sauce, bay leaves, thyme and sugar and simmer for 2-3 minutes.
6. Pour over the beef, then cover and cook for 2 hours.
7. Remove the dish and increase the oven temperature to 190°C
8. Fry the mushrooms in the rest of the oil. Stir into the beef, then transfer to a 15x20cm pie dish.
9. PASTRY CRUST:.
10. Sift together the flour, baking powder and half a tspn of salt, then add the thyme, and pepper to taste.
11. Stir in the suet and bind with 10-12 tablespoons of water to forn a soft dough.
12. Roll out the dough, dampen the edges of the dish and cover it with the pastry.
13. Trim, then make a small slit in the centre.
14. Cook for 30-40 minutes, until golden.
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