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Beef and Swede Casserole with Stout

Often overlooked in favour of its more glamorous root veg siblings, British swede is worth celebrating for its great value, versatility and moreish flavour. Its sweet earthiness makes it perfect for casseroling with tasty cuts of meat.

  • Timer Prep 15 min
    Cook 110 min
  • Chart 380.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Season the plain flour. Peel and cut the large red onions into wedges. Peel and cut the swedes into large chunks. Thinly slice the garlic cloves. Chop the fresh rosemary.

Method

  1. 1 Heat the oven to 170°C/325°f/gas 3 (150°C for fan ovens). Heat half of the oil in a large, flameproof casserole.
  2. 2 Toss the beef in the seasoned flour, shaking off any excess.
  3. 3 When the oil is very hot, add the beef to the pan and fry over a high heat until browned (do this in batches, if necessary). Transfer to a plate using a slotted spoon.
  4. 4 Add the remaining oil to the casserole. Reduce the heat and add the onion. Cook over a gentle heat, stirring occasionally, for 10 minutes, until tender and caramelised.
  5. 5 Add the swede, garlic and fresh rosemary and cook for 2 minutes.
  6. 6 Pour in the stout, mix well, then bubble for 2 minutes.
  7. 7 Return the beef to the casserole and stir to combine.
  8. 8 Season, then cover with a tight-fitting lid. Transfer to the oven and cook for 11⁄2 hours, until the beef is tender.
  9. 9 Serve with the mash and some freshly cooked green veg.
  • Average per serving
  • Calories 380.0kCal
  • Fat11.0g
  • Saturated5.7g
  • Salt0.9g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg