St.Patrick’s day is a few days away and that means a lot of over indulging for a lot of people. Just because you’re leading a healthier lifestyle doesn’t mean you have to remove yourself from all the Irish fun. Personally, I’m not one for adding synthetic dyes to my food/drinks and it’s something that bothers me around this time of year. I’m also sick to death of all the sweet treats, it seems like every month gives you a reason to eat bad (however, I’m not going to lie I’m really enjoying seeing all the St.Patty’s Day desserts on Pinterest – they DO look delicious). That’s why this year on St Patrick’s Day I’m going to make an Irish stew. I’m staying within the Irish theme, but doing it my way with this hearty (but healthy) Irish Beef and Guinness Casserole.
Irish Beef & Guinness Casserole
- 2lb lean Irish beef fillet
- 2 garlic cloves
- 6 small onions
- 2 celery sticks
- 6 carrots
- Handful of fresh parsley
- One calorie cooking spray (like PAM)
- ½ cup Guinness
- 3½ cups broth made with beef bouillon
- 1 bay leaf
- salt and freshly ground black pepper
1. Cut the beef fillet into chunks. Peel and crush the garlic. Peel and quarter the onions. Cut the celery sticks into chunky pieces. Peel and thickly slice the carrots. Chop the parsley. Preheat the oven to 325°F.
2. Spray a large non-stick skillet with PAM and place over a medium heat. Add the beef and stir-fry until browned on all sides. Next, add the vegetables, Guinness and broth. Season well and add the bay leaf. Bring to the boil. Transfer to a medium casserole dish and cover. Cook in the oven for 1½-2 hours or until the beef is tender.
3. Remove from the oven and sprinkle over the chopped parsley before serving.