Guinness and stilton casserole or stew

1. 1. Put the beef, OXO cubes, shallots, mushrooms, peppercorns and Guinness into a bowl the Guinness should cover all the contents of the bowl. Cover and marinate for 2-3 days (I prefer to leave for one week) in a fridge.

2. 2. Take out the beef drain keeping the liquor and toss the beef in the flour.

3. 3. Heat some oil in a large casserole dish and brown the beef all over in batches; you want it to colour, not stew.

4. 4. Return the beef and the marinade to the pan.

5. 5. Cover and simmer for about 2 hours or until the beef is tender or preferably cook in the oven on 140C/275f/ fan 120C/ gas 1

6. 6. Allow to cool slightly and crumble in the stilton to taste stir in and it will melt into the casserole

7. Serve with Rumbledethumps And Carrot and Swede mash

8. Rumbledethumps

9. Boiled Potatoes
Boiled Cabbage
Butter
Spring onions
Salt and Pepper

10. 1. Take equal measurements of boiled tatties and cabbage that has been left to cool and mix together adding finely chopped up spring onions and a bit of butter. Add salt and pepper to taste.

11. 2. Brown in the oven.

12. Carrot and Swede mash
This recipe works best with an equal amount of carrot and swede.
Ingredients
• 1 medium sized swede. Peeled and cut into 1 inch 25mm cubes.
• An equal weight of carrots. Topped, tailed, peeled and cut into 1 inch 25mm pieces.
• Salt ½ teaspoon
• 1½ pints of boiling water
• 20g / 4 teaspoon of butter
•Black pepper

13. Method
1. Add 1½ pints of boiling water to a large sauce pan and bring back to the boil.

14. 2. When the water is bubbling, add the salt and stir to make sure it's fully dissolved.

15. 3. Add the veg. Bring the pot back to the boil again. Then reduce the heat to medium.

16. 4. Let it bubble away for 20 minutes or until soft.

17. 5. Remove from the heat and drain the water.

18. 6. Mash the veg adding the butter and black pepper.