photo and recipe from Home food, Murdoch books
Bonjour mes belles,
This week's recipe is not French but a favourite of French Boyfriends and since our local butcher asked me for the recipe, I have a feeling that the French will soon be adopting this as their own...Boeuf à la Guinness has a nice sound to it. Note the translation into French for our local butcher took me longer than it does to make it.
This recipe is easy but a little time-consuming but I guarentee that its very delicious.
BEEF COOKED IN GUINESS WITH CELERIAC PUREE:
1 kg chuck steak, cubed
2 onions, chopped
1 garlic clove, crushed
2 tsp brown sugar
2 tsp plain flour
125 ml Guiness (1/2 cup)
375 ml beef stock (1and 1/2 cups)
1 bay leaf 2 sprigs thyme
1 potato, cubed
250 ml milk
1 tbsp butter
4 slices baguette, toasted
1 tsp dijon mustard
put the oven on to 180*C
1- heat half of the oil in a frying pan and fry the meat until its browned all over. put the meat in a casserole dish.
2- add the onion to the frying pan and fry it gently over a low heat. when the onion starts to brown, add the garlic and brown sugar. later stir in the flour and transfer to the casserole dish.
3- put the Guiness and stock in the same frying pan, bring it to the boil, then pour on to the dish.
4- add the bay leaf and thyme to the dish and season well. Bring to the boil, put a lid on and put the casserole dish in the oven for 2 hours.
5- The Puree: peel and chop the celeriac and potato. Put the potato and celeriac in a saucepan with the milk, bring to the boil. Cook for 15'. Then mash them with the milk. add butter. season well.
spread the bread with the mustard and serve with the beef laddled over and celeriac puree on the side.
...bon appetit à tous, Leeann