Slow cooked Beef in Stout…. served with a Crisp Rosti and Curly Kale

By Simon  ,   

February 7, 2014

Let the magic work......resist the temptation and feel the anticipation as the slow cooked beef in a velvety stout works its wonders. Served with a simple rosti and seasonal kale from our kitchen garden.

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 8


3 Carrots

3 Courgettes

8 White floury potatoes

2 Onions

2 Garlic

2 Handful Gruyere or comte cheese

Sea salt and freshly milled black pepperpaper

1 Kilo beef

2 Onions

2 Garlic

1 Heaped tbsp Plain flour

2 tsp English mustard powder

1 Dash Olive oil

2 Cans of stout

Sea salt and black pepper


Pre heat oven to 160c.  You will need a large flameproof casserole dish with a lid.  Season the beef, add a glug of oil to the casserole and over a medium heat brown the beef in small batches, set the beef aside in a large bowl.  Add the sliced onions and gently fry in the pan until soft and slightly caramelised, add the garlic, mustard, beef and flour and mix continuing to cook for 1 min.  Add the stout and simmer gently for 10 mins.  Place into the oven with a tight lid for 2 hrs, do not stir......just peep....... let the magic happen.

To make the rosti - in a large frying pan, add a glug of olive oil,  squeeze some of the juice from the potatoes through an old tea towel and add them to the pan with the carrots, courgettes, onion, garlic, 1/2 the cheese, season and cook gently, mixing it about occasionally for 10 mins.  Once it has started to set and colour underneath, flip it over and cook the other side for a further 10 mins or until the vegetables are soft and golden.  Scatter with the remaining cheese and finish off under a hot grill so it's ready to serve with the beef.

Quickly steam the kale for 4-5 mins.  Season and serve with your golden cheese topped rosti and beefy casserole straight from the oven.......


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