Ingredients (serves 4)
- 1 jar of Pretsel Vineyard Pickled Walnuts (quartered)
- 1kg lean beef (cheaper cuts fine, diced)
- 40g butter
- 2 tbsp olive oil
- 50g lean bacon, chopped
- 2 large brown onions, finely chopped
- 1 tbsp plain flour
- 2 cloves garlic peeled & crushed
- 1 bay leaf
- 1 x 440ml can Guinness or dark stout
Marinate the beef, garlic, bay leaf & pickled walnuts in the stout overnight or minimum 1 hour.
Preheat oven to 150°C (gas) or 130°C (electric).
Drain meat and pat dry on kitchen paper, keep marinade in reserve.
Heat half of butter and oil in flameproof casserole or slow cooking pot over moderate flame. Brown beef in batches until sealed and dark brown. Set aside.
Melt remaining butter and oil, fry bacon with onions until soft.
Stir in flour, add marinade with all its bits and return beef to casserole/pot.
Briefly bring to boil then cover and put in oven for approximately 2.5 hours. Stir periodically to ensure even cooking.
Serve with seasonal greens and potato mash. Alternatively, place some puff pastry on the top instead of the lid for the last 15 minutes of cooking and you will produce Guinness Pie – yummy!