Beef and Guinness Casserole with Chestnuts
Though this dish is called a "casserole," it's really more of a stew. Made rich and savory with plenty of beef stock, the flavor is rounded out by the addition of Guinness Stout and the mellow sweetness of chestnuts.
Call it what you will, it's good for you and tastes good too.
Heat the oil In a large, heavy pot or Dutch oven over high heat.
Dredge the beef in ¼ cup of the flour and add to the skillet, not crowding the pan. Quickly cook in batches, turning frequently, until the meat is lightly browned on all sides, about 5 minutes per batch. Using a slotted spoon, transfer the browned beef to a large dish and set aside.
In the same skillet, sauté the onions over medium heat until soft but not browned, about 5 minutes. Add the remaining ¼ cup of flour and stir until the onions are well-coated. Add all the remaining ingredients, including the beef (except parsley and chestnuts). Cover and cook over low heat until meat is almost tender, about 2 hours.
Add the chestnuts and cook for 30 minutes more. Adjust seasonings and sprinkle with the parsley.