Food Monday ~ Steak & Guinness Casserole

Steak & Guinness Casserole
Serves 4-5

1 or 2 pounds of frying steak
1 tablespoon of Flour
8 slices of bacon
3 ozs butter
5 medium size onions
2 carrots, peeled and chopped
4 sticks of celery, scrubbed and sliced
3-4 ozs of stringless beans, chopped
6 mushrooms chopped
1 tablespoon of Brown sugar
1 tablespoon of Raisins
1 bottle of Guinness stout (not the ‘draught’ variety)
Some chopped parsley
Glass of red wine (optional)

Put the flour in a food bag and add the diced steak, close the bag and toss to cover the steak with flour.
Melt the butter over a medium heat. Add the steak with the bacon, and brown on all sides. Then place the meat in a casserole dish.
Peel and chop the onions and brown over a medium heat. Add the carrots, celery, beans & mushrooms and cook for five minutes then place in a casserole dish with the meat. Add raisins, brown sugar, and chopped parsley, then pour on the Guinness & wine.
Cover the dish, simmer and cook over a low heat for 2.5 hours. Add water if the gravy mixture starts to thicken excessively.
Serve with boiled or baked potatoes.

I planned to cook this the other day and was stopped in my tracks about half a dozen times. I finally had it ready for the oven quite late in the evening and was suddenly floored by tiredness. Not wanting to stay up late to remove it from the oven. I gave it ten minutes at 200C and then turned the oven right down to 110C and left it in all night. I woke to a warm kitchen and a wonderful aroma.


The aroma had me drooling, so I baked a spud and had a portion for breakfast. Well, breakfast is supposed to be the most important meal of the day. Right?

12 thoughts on “Food Monday ~ Steak & Guinness Casserole

  1. wisewebwoman

    Nothing wrong with your thinking at all, GM!

    I remember this with a kind of suet pastry topping, thick with herbs…

    No recipe. do you know what I’m talking about?

    Heart attack on a plate..

  2. Grannymar Post author

    WWW – I have tasted the suet pastry version many years ago and the pastry usually remained on my plate. If mammy wanted pastry to go with this kind of dish, she baked it (sans suet) separately in rectangle or fan shapes and served it on the side of the plate.

  3. paulo1

    You had me dreaming of thick juicy stews and their glorious aromas filling the house on a freezing night with the curtains drawn against any stray draught and the fire pulling away like billyo until I got to the RAISINS ??? Are you mad woman?? What have raisins, raisins I’m telling you, got to do in any class of a stew or a casserole or any concoction that contains beef or any other meat for the matter of that ?????

  4. Debra

    From an American menu perspective this is a little different, yet sounds really good to me. I guess it’s really basically a good stew, but there are some twists in this recipe that would transform a basic dish into something quite nice. I love the idea of raisins, although I am sure if I served this most of my friends or family would be greatly surprised. Surprise is nice! 🙂

  5. Grannymar Post author

    Fos – A good cook needs to check for flavouring. 😉

    paulo1 – You remind me of Derek. His wife made gammon steak with veg and fries for dinner. She decorated the gammon with a pineapple ring and as cherry. Derek took one long look at his plate and said: “Freda, if you are giving me my dinner, then give me my dinner. If you are giving me dessert then give me my dessert, but please don’t give them to me at the same time on the one plate!

    I add fruit to all sorts of meals.

    Debra – The more we try different world cuisine, the more we learn about different ways of combining foods.

  6. wisewebwoman

    I just have to tell you GM that the very best part of the pastry is where the contents of the pie bubble away underneath it. For like an hour.

    Side pastry?? Anti-climactic.


  7. Grannymar Post author

    WWW – I’ll take your word on this one! For me is is as horrible as apple pie with an uncooked bottom!

  8. paulo1

    Yeah, lets hear it for Derek. You go big D. Pineapple and gammon, pffft. Next thing you know it’ll be mango fritters and a pork chop and then where will we be? Banjaxed that’s where !!!!!!!

  9. Grannymar Post author

    paulo1 – You sound very like my late father…. No spuds meant no dinner! He saw pasta and rice as rubbish. Big floury Golden Wonders and a half pound of butter. Yeuk!

    1. Grannymar Post author

      It is a great winter dish and I freeze some of it in single portions for days when I am busy.


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