Hi, I’m Joana. Today, I will show you a way to make beef in guinness with celeriac purée,yorkshire pudding and veggies recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Beef in Guinness with celeriac purée,Yorkshire pudding and veggies Recipe
Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook beef in guinness with celeriac purée,yorkshire pudding and veggies using 14 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beef in Guinness with celeriac purée,Yorkshire pudding and veggies:
- Make ready casserole
- Make ready 2 small onion
- Make ready 1 clove garlic
- Make ready 2 tsp brown sugar
- Make ready 2 tsp plain flour
- Take 125 ml Guinness
- Take 375 ml beef stock
- Take 1 bay leaf
- Make ready 2 stick thyme
- Get celeriac purée
- Get 1 celeriac
- Get 1 potato
- Get 250 ml milk
- Get 1 tbsp butter
Instructions to make Beef in Guinness with celeriac purée,Yorkshire pudding and veggies:
- Put the oven on to 180 °C (350°F/Gas 4). Heat half of the oil in a frying pan over high heat and fry the meat in batches until it is browned all over. Add more oil as you need it. Put the meat in a casserole dish. Add the onion to the frying pan and fry gently over a low heat. When the onion starts to brown, add the crushed garlic, and brown sugar and cook until the onion is fairly brown. Stir in the flour, then transfer to a casserole dish. Put the Guinness and stock in the frying pan and bring to the boil, then pour into the casserole dish. Add the bay leaf and thyme to the casserole and season well. Put the lid on and put the casserole in the over for 2 hours.
- Peel and chop the celeriac. Put the pieces into a bowl of water as you cut them. Put the potato and celeriac in saucepan with the milk and bring to the boil. Cover and cook for 15 minutes, then mash everything together with the milk. season well and add the butter.
- Additional side instead of yorkshire pudding: Spread 4 slices of baguette with dijon mustard.
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