How to Prepare Jamie Oliver Beef in Guinness with celeriac purée,Yorkshire pudding and veggies

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, beef in guinness with celeriac purée,yorkshire pudding and veggies. It is one of my favorites. This time, I’m gonna make it a bit tasty. 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 current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Beef in Guinness with celeriac purée,Yorkshire pudding and veggies is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook beef in guinness with celeriac purée,yorkshire pudding and veggies using 14 ingredients and 3 steps. Here is how you can achieve it.

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

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

Instructions 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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