Simple Way to Prepare Award-winning Beef in Guinness with celeriac purée,Yorkshire pudding and veggies

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, beef in guinness with celeriac purée,yorkshire pudding and veggies. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is something that I have loved my whole life.

To begin with this recipe, we have to 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 cook it.

The ingredients needed to make Beef in Guinness with celeriac purée,Yorkshire pudding and veggies:

1. Prepare casserole
2. Prepare 2 small onion
3. Take 1 clove garlic
4. Take 2 tsp brown sugar
5. Get 2 tsp plain flour
6. Make ready 125 ml Guinness
7. Prepare 375 ml beef stock
8. Prepare 1 bay leaf
9. Prepare 2 stick thyme
10. Prepare celeriac purée
11. Prepare 1 celeriac
12. Get 1 potato
13. Get 250 ml milk
14. Take 1 tbsp butter

Steps to make Beef in Guinness with celeriac purée,Yorkshire pudding and veggies:

1. 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.
2. 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.
3. Additional side instead of yorkshire pudding: Spread 4 slices of baguette with dijon mustard.

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