How to Make Braised Beef and Guinness with Olive Mash as a Student Cook
As a student, you may need to cook a main course to impress your date. Braised Beef and Guinness with Olive Mash is a full-bodied and hearty meal, perfect for snuggling up on a winter’s night. Also, due to the slow cooking of this dish, it allows you to enjoy another glass of wine or two while it braises.
Chuck steak is a thick (usually about an inch) steak from the shoulder of a cow. It’s sometimes known as braising steak, and is ideal for long, slow cooking.
You can make the steak and the sauce (but not the mash) up to two days in advance. This actually improves the flavour. Reheat it in the oven until everything in the dish is piping hot.
Preparation time: 15–20 minutes
Cooking time: 2 hours
For the beef:
1/2 large onion, sliced
1 tablespoon of plain flour (plus a pinch for dusting the beef)
2 x 200-gram chuck steaks (or braising or stewing steak)
1/2 can of Guinness
1 tablespoon of tomato purée
400 millilitres of beef stock (from two beef stock cubes)
Salt and pepper
For the potatoes:
2 potatoes, peeled and cut into chunks
6 glugs of olive oil
Chunk of butter
Place a casserole dish in the oven and preheat to 170°C.
Heat a little oil in a saucepan over a medium heat and, when hot, add the sliced onion and cook until soft and golden.
While the onion is cooking, scatter a pinch of flour on a large plate and lightly press the steaks into the flour to coat them.
By now, the onion should be done, so carefully take the casserole dish out of the oven and pour the onion into it. Add a drop more oil to the pan.
When the oil is hot, add the steaks and cook until they’re well browned on both sides. Place the steaks in the casserole dish.
Reduce the heat in the pan and add the Guinness and tomato purée. Cook for about 5 minutes until the Guinness reduces by half. Add the tablespoon of flour and stir well.
Add the stock a bit at a time, stirring the stock into the flour to make a sauce. Continue until you’ve used all the stock and then bring to a simmer, season and pour into the casserole dish with the steak and onion.
Cover the casserole dish with a lid or some kitchen foil and place in the oven for 2 hours.
Try a bit of the meat to see if it’s nice and tender. It should just fall apart when you pull it with a fork. Turn the heat down to about 50°C and put two plates in the oven to warm up.
Fill a saucepan with water, bring to the boil over a high heat and add the peeled and chopped potatoes. Boil for 15 minutes or until soft and then drain and mash with the olive oil and a chunk of butter.
Remove the casserole dish from the oven and spoon the mash into the centre of each plate, top with a steak and pour over the sauce. Mmm, braised steak with olive mash.
Per serving: Calories 1242 (From Fat 778); Fat 86.4g (Saturated 21.6g); Cholesterol Trace; Sodium 1233mg; Carbohydrate 50.0g; Dietary Fibre 3.7g; Protein 66.0g.