1 (3½ to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1½-inch pieces
3 tablespoons vegetable oil
2 yellow onions, chopped fine
¼ teaspoon salt
1 tablespoon tomato paste
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken stock
1¼ cups Guinness Draught, divided
4½ teaspoons dark brown sugar
1 teaspoon minced fresh thyme
1½ pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley
1. Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.
2. Season the beef with salt and freshly ground pepper.
3. Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.
4. Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.
5. Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.
6. Transfer the pot to the oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
7. Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, about 1 hour, stirring halfway through cooking. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.
- 1lb (450g) ground lamb or beef
- 1 tablespoon oil
- 3 or 4 large carrots, medium dice
- 1 large onion, chopped
- 2 tbsp tomato purée
- 1 tablespoon GF Worcestershire sauce (omit for paleo/W30)
- 500ml gluten free beef stock
- 4 medium/large potatoes, peeled and cut into large chunks
- 2 tablespoons dairy free margarine (I use Earth Balance) or butter
- 2 tablespoons arrowroot powder or cornstarch (optional)
- ½ cup shredded cheddar cheese - (optional - I used Daiya dairy free)
1.Heat the oil in a pan, adding the onion and carrots and gently saute for a 3 - 4 minutes. add the lamb or beef and brown over a medium heat, stirring all the time, spoon off excess fat if necessary. Add the tomato purée and Worcestershire sauce, then fry for a couple more minutes. Add the stock, bring to a simmer, then cover pan and cook for about 40 minutes, uncovering after 20 minutes. add salt and pepper to taste.
2.Heat the oven to 350f.
3.While the meat is cooking, boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, but not soggy. Drain, then mash together with the margarine.
4.If after reducing liquid you think it's too runny to add to the oven dish you can add some arrowroot or cornstarch to thicken. If you are adding arrowroot or cornstarch to thicken then add two tablespoons to a cup with a 3-4 tablespoons of cold water. Remove the pan from the heat and add half of the starch mixture to the meat, stirring to avoid lumps and give it a few minutes to thicken up, add starch more if you need to.
5.Put the cooked meat mixture into an ovenproof dish, cover with the mashed potatoes and spread out with a fork, add shredded cheese on top if you like.
6.Place dish on a baking sheet and bake for 20-25 mins until the top is starting to colour and the meat gravy is starting to leak out around the edges.
- 4 to 4 1/2 cups flour
- 1 Tbsp sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 Tbsp butter
- 1 cup currants or raisins
- 1 large egg, lightly beaten
- 1 3/4 cups buttermilk
1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
2 Using your (clean) fingers, work the butter into the flour mixture until it resembles coarse meal, then add in the currants or raisins.
3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!
4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.