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Total Time:
3 hrs 15 mins
- 700 g (11⁄2lb) braising steak, cut into large chunks around 5cm (2in) across
- 2 tsp. plain flour
- 2 Tbsp. oil
- 25 g (1oz) butter
- 2 large onions,finely sliced
- 225g (8oz) carrots, peeled and cut into large sticks
- 200 ml (7fl oz) Guinness
- 300 ml (1⁄2 pint) vegetable stock
- 2 tsp. tomato purée
- 2 tsp. English mustard
- 2 tsp. light muscovado sugar
- 225 g (8oz) large field or portabellini mushrooms
- Step 1
Preheat the oven to 150°C (130°C fan oven) mark 2. Toss the meat in the flour. Heat the oil and butter in a large casserole dish over a medium heat and brown the meat a few pieces at a time, removing it with a slotted spoon. The flavour and colour of the finished casserole depend on the meat taking on a good deep colour now. Stir the onion into the pan and cook for about 10min until golden brown and beginning to soften and caramelise.
- Step 2
Return all the meat to the pan, then add the carrots and stir in the Guinness, stock, tomato purée, mustard, sugar and plenty of seasoning. Bring to the boil, stir well, then cover tightly with foil or a lid and simmer gently in the oven for 11/2hr.
- Step 3
Stir the whole mushrooms into the casserole and return to the oven for a further 45min-1hr until the meat is meltingly tender. Serve with plenty of buttery mashed potatoes.
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Buy steak whole
Using ready-diced braising steak does save time but the pieces are always chopped too small. In the Good Housekeeping Institute kitchens, we prefer to buy the steak in one piece, then cut it into large chunks ready for cooking.
Per Serving:
- Calories: 420
- Total carbs: 19 g
- Total fat: 20 g
- Saturated fat: 8 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
