Casserole Beef & Guinness

  • Ready in: 4 hours 10 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 443
Casserole Beef & Guinness


  • 1 kg blade, shin or gravy beef
  • rice bran oil for frying
  • 4 onions, diced
  • 1 tbsp garlic, minced
  • 4 tbsp flour
  • 2 cups Guinness
  • 2 cups beef stock
  • 4 rashers bacon, chopped
  • ΒΌ tsp dried thyme
  • 18 dried prunes
  • 1 orange rind, pared


  1. Slice meat into 3 cm cubes. Put into plastic bag with SIDS CRAZY SALT then shake until coated thoroughly. Let sit for 2 hours. Brown off the meat in a pan and transfer to a casserole dish. Cook onions in the pan for 3 minutes then add garlic and cook further minute. Sprinkle the flour over the onions and stir well to coat. Gradually add the Guinness and beef stock and boil to make a smooth sauce. Pour over the casserole then mix in the bacon, thyme, prunes and orange rind.
    Cook at 160oC for 1½-2 hours until meat is tender. Serve on mashed potato.

    History: In 1866, Elmire Jolicoeur, a French Canadian immigrant invented the precursor of the modern casserole in Berlin, New Hampshire. The casseroles we know today are a relatively modern invention. Early casserole recipes consisted of rice that was pounded, pressed and filled with a savoury mixture of meats, such as chicken or sweetbreads. Some time around the 1870s, this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than sophisticated image.