Simmering slowly in a deep, rich sauce warmly flavoured with bacon, mustard and Guinness and the merest hint of sweetness from the muscovado sugar, the beef becomes meltingly tender. But it is the inclusion of blue cheese which adds the most magical taste and texture to this very special dish.
This is a stunning braise which everybody enjoys, even those who do not particularly like blue cheese, probably because the flavour of the cheese is quite subtle.
However, I do ask when I invite friends to share this meal if they are happy to try.
Beef and Guinness with blue cheese
1.3kg blade or chuck steak, diced into 3-4cm cubes
200g lean bacon rashers, trimmed and diced
1 medium onion, finely chopped
3 cloves garlic, crushed
¼ cup standard flour
2 Tbsp Dijon mustard
1 Tbsp muscovado or dark brown sugar
2 tsp dried thyme
2 Tbsp balsamic vinegar
2 Tbsp tomato paste
440ml Guinness
1/3 cup beef stock
100g creamy blue cheese (I use Mainland Creamy Blue)
diced thyme sprigs and leaves to garnish
Combine the steak, bacon, onion and garlic in a large, lidded casserole dish (8 to 9-cup capacity). Sprinkle with flour and toss to mix.
In a bowl, combine the Dijon mustard, sugar, thyme, balsamic vinegar, tomato paste, Guinness and beef stock. Mix well and pour over the beef and bacon in the casserole dish. Stir gently to mix.
Cover with lid. A tight-fitting lid is essential to ensure the liquid does not evaporate. Place in an oven preheated to 170degC for about three hours, or until the meat is tender.
A few minutes before serving, remove the casserole dish from the oven and gently stir the blue cheese into the sauce and leave it to melt. Scatter with thyme leaves and serve.
I like to serve this with creamy mashed potatoes and a crisp, green salad but your favourite seasonal vegetables would be good, too.
Serves 6-7.
