Update my dinner status, I'm making this tonight.
27 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 3 : 00 Active Time: 0 : 35
US/Metric: [convert to metric]
Ingredients
- 44.4 mililiters Flour (Plain) 3 TBL Spoons
- 1500.0 grams Braising Steak cut into 5 Cm Cubes
- 4.0 tblspoons Vegetable oil 4 Table spoons (or butter)
- 2.0 ea Onions
- 6.0 each Garlic Cloves chopped
- 1.0 cm Piece of Ginger root thinly Sliced
- 4.0 ea Carrots chopped
- 1.0 can Guinness 400 to 568ml
- 500.0 mililiters Beef Stock or Can luxury beef Consomme
- 44.4 mililiters Dark Soy Sauce 3 Tablespoons
- 1.0 pk Chesnut Mushrooms halved
- 1.0 bunch Flat Leafed Parsley chopped
Preparation
Method.
1. Preheat the oven to 150C/Gas 2 if cooking in the oven.
2 Season the flour generously with Salt and Pepper and toss the meat in the seasoned flour.
3. Heat the oil or butter in a flame-proof heavy-based casserole dish over a fairly high heat and then brown the beef in batches. Remove and set aside.
4. Reduce the heat, add more butter or oil to the casserole dish if necessary and gently cook the onion, garlic and ginger for 10 minutes until softened. Add the carrots, and cook for another 2 minutes.
5. Poor in the guinness and stock. Return the beef to the casserole dish and add the soy sauce.
6. Cover and simmer gently, or cook in the oven for at least 2 hours or until the meat is meltingly tender.
7. Heat the remaining oil or butter in a frying pan and cook the mushrooms until golden. Add to the casserole. Taste and add more soy sauce if needed.
8. Serve with finely chopped parsley, mashed potato, and green vegetables.
