Serves 6
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To serve:

  1. Preheat the oven to 160˚C/140˚C fan/gas mark 3. Toss the beef cubes in a bowl with one tablespoon of the oil. In a separate bowl, mix together the flour, salt and black pepper. Toss the meat in the flour mixture.
  2. Heat the remaining oil in a large frying pan over a high heat. Brown the meat on all sides (in batches, if required).
  3. Stir in the onions, garlic and tomato purée mixture. Cook for 4-5 minutes, then remove from the pan and add to a Pyrex Classic 2.5L Casserole.
  4. Add the carrots, cinnamon, nutmeg and thyme to the frying pan. Cook for two minutes until the carrots are browned.
  5. Pour in some of the Guinness. Bring to the boil and use a wooden spoon to stir up all the bits stuck to the bottom of the pan. Scrape all of the contents from the pan into the casserole dish.
  6. Pour the remaining Guinness into the casserole. Add the meat and any juices that have collected on the plate. Stir together and season with salt and pepper.
  7. Cover the casserole with the lid and cook in the oven for 2-3 hours until the meat is tender. Remove the thyme, sprinkle with chopped parsley and serve straight from the casserole with boiled or mashed potatoes.

Nutrition Facts

Per Serving: 414kcals, 16.3g fat (4.4g saturated), 14.1g carbs (4.9g sugars), 47.1g protein, 2.6g fibre, 0.136xg sodium