Serves 4
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  1. Preheat the oven to 150˚C/130˚ fan/gas mark 2.
  2. Place the flour in a sealable bag and add some salt and pepper. Add the beef and toss to coat.
  3. Heat half of the olive oil in a large ovenproof casserole dish over a medium-high heat.
  4. Working in batches to avoid crowding the pan, shake off any excess flour from the pieces of beef and brown on all sides. Transfer to a plate.
  5. Heat the remaining olive oil and the butter in the same pan over a medium heat. Cook the onion, carrot and celery for 8-10 minutes, stirring occasionally. Add the garlic and tomato purée and cook for one minute.
  6. Turn the heat to high and add a splash of Guinness to the casserole dish. Allow to bubble for two minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
  7. Return the beef to the casserole dish and add the remaining Guinness along with the stock, Worcestershire sauce, bay leaf and thyme. Season with some salt and black pepper.
  8. Cover the casserole tightly with tin foil and then add the lid. Place in the oven for three hours until the beef is very tender.

Nutrition Facts

Per Serving: 638kcals, 28g fat (10.2g saturated), 10.1g carbs (3.8g sugars), 77.8g protein, 1.9g fibre, 0.511g sodium