Slow-cooked Beef in Stout

Slow-cooked Beef in Stout

I realised looking back on past posts that there is hardly any meat featured, not because I don't enjoy cooking or eating with meat it is just that vegetable based dishes are so colourful and easy to photograph.

Winter is upon us in Canberra and we are currently experiencing -5c temperatures overnight though true to form the days are crisp, clear and beautiful.

Anythingbuttoast came about with my love of food, cooking and as a creative outlet.  The name was came about as a joke with my husband who when asked what he would like for dinner say "anything but toast", he ate a quite a bit of toast is his bachelor days.  He is not much of a cook but when he has the time makes this dish, one of my all time slow cooked beef dishes.  A big thank you to Matt Preston for publishing this recipe via  My husband follows the recipe to the T (unlike me who kind of wings it a lot of the time) and really you would not change a thing.  Rich, sweet and luscious this casserole is a warming dish on a cold winters night.

Recipe: Slow-cooked beef in stout

Finely chop 2 celery stalks, 3 garlic cloves and 4 bacon rashes. 

Cut 4 carrots into large chunks, peel 400g small eschalots and chop 1/3 cup of pitted prunes

Dust 1.2kg chuck steak, trimmed and cubed in 1/4 cup plain seasoned flour and retain the unused flour.

Heat olive oil in a heavy based casserole dish and cook the beef in batches until browned all over, remove from pan.  Add a little more oil then cook the celery, garlic and bacon for 3/4 mins until tender.  Stir in 2 T of tomato paste and the reserved flour, cook for 1 minute.  Add 1 cup of stout (such as Guinness), 2 cups of beef stock, the prunes, the meat and a couple of bay leaves.  Stir to combine, bring to a simmer and cook covered in the oven for 1.5 hours.

Heat 1 T butter in frying pan, cook eschalots for 3/4 mins until outside layer starts to soften.  Add eschalots and prepared carrots to casserole, cover and return to oven for another 1 hour.

Absolutely delicious - thanks Matt