A can of Guinness adds a new twist to this traditional braised beef recipe. Pair it with mashed potato for a pub meal feel.
|Cooking time||2½-3 hours|
1 tbs canola oil
1 brown onion, chopped
1 leek, sliced
1kg gravy beef, cut into chunks
2 tbs flour
440ml can Guinness
2 bay leaves
400g can diced tomatoes
2 tbs tomato paste
½ bunch kale or silverbeet, stalks removed and shredded
- Heat oil in a large heavy-based flameproof pot. Add onion and leek and cook over medium heat for 5 minutes, stirring, or until softened.
- Toss meat and flour in a bowl. Add to the pot and stir to combine. Finely grate the orange zest and squeeze juice into the pot. Add Guinness, bay leaf, tomatoes
- Reduce heat to low and simmer, covered, for 2½-3 hours or until meat is tender. Stir in the shredded kale and cook for 1-2 minutes or until wilted.
Note: This recipe is very easy because you don’t need to brown the beef.