Serves 4-6
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  1. Season the flour with some salt and pepper. Toss the steak in the flour until it is lightly coated.
  2. Heat the oil and butter in a heavy casserole dish over a high heat. When the dish is hot, add the steak and cook for 2-3 minutes, turning to brown well on all sides. Remove the steak from the pan and set aside.
  3. Stir in the stock and scrape any sticky browned bits from the bottom of the dish.
  4. Stir in the Guinness, tomato relish, mustard, onion, celery, carrots and thyme. Season well and return the steak to the dish.
  5. Reduce the heat to medium-low and cover with a lid. Cook for 2½-3 hours, or until the steak is tender and sauce has thickened.
  6. Heat some more oil in a frying pan over a medium-high heat and cook the mushrooms for 5-7 minutes until browned.
  7. Fold the mushrooms and parsley into the stew just before serving with cabbage and creamy mashed potatoes.
  8. Serve with stir fried cabbage and creamy mashed potatoes.

Nutrition Facts

Per serving: 798 kcals, 33.1g fat (16.4g saturated), 58g carbs (5.6g sugars),   59.9g protein, 4.5g fibre, 0.477g sodium

Top tip: this is a great dish to cook in a slow cooker if you have one; add everything to the slow cooker after Step 2. This filling can be used for pot pies; add a layer of puff pastry over the top of a baking dish or individual ramekins and bake until light golden brown and crispy.

IrishBeefDinnerSpecial OccasionsSt. Patrick’s DayFamily mealsCuisinesSlow cookerDinner partyComfort food

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