Although it's the middle of "summer" here, it's more the weather for a hearty casserole. This is a recipe for one our most popular winter dishes and it's a perfect accompaniment to the Beamish Stout Bread which I posted a few days ago ... and I guess you could drink a can of Murphy's Stout along with it, so everybody's happy!

The important thing to remember when cooking this casserole to cook it slowly for the full period of three hours at the low heat of 140C. Otherwise there might be a slight bitter tinge to the sauce if the stout is cooked too quickly. Cooked correctly the stout tenderises the meat and gives the dish a deliciously rich and malty flavour. And what's more it tastes even better the day after, so it's ideal if entertaining friends as it can be prepared well ahead of time.

Ingredients

1kg of good quality locally sourced beef (rump steak is best for this recipe, but shoulder is fine too)
1 tablespoon flour 25g Kerrygold butter Olive oil
250 gr red onion, chopped into thin wedges
1 large carrot, peeled and cut into thick slices
1 turnip, peeled and cut into cubes
1 celery stalk, diced
500ml bottle Black Rock Irish Stout
250ml beef stock (a stock cube is fine)
1 tablespoon thyme
1 bay leaf
4 cloves crushed garlic
2 tablespoons tomato paste
1 tablesoon sugar
A good pinch of salt and some freshly ground black pepper

Preheat the oven to 140C. Cube the beef pieces and toss in flour. Melt the butter and a little olive oil in a large casserole on the stove. Brown the meat in small batches, over a high flame, and remove the browned meat to a dish. You want a good deep brown, almost charred finish to give the flavour depth ... but be careful not to burn the meat. (You're not trying to cook the meat fully, you are merely sealing the edges of the meat so it retains its juices and flavour while it is stewing).

When the meat is removed from the pan, add some more olive oil, and add the onions, celery, turnip & carrots to the pan, stirring them until the onions are soft. Return the meat to the dish with its juices, and stir in the flour. Continue stirring for a minute, then add the Black Rock Stout, the stock, thyme, tomato paste, garlic and sugar. Season, bring to a simmer, and then put the lid on and put the dish in the oven.

Three hours later ... et voilà! a deliciously rich and warming casserole, the perfect antidote for the, er, long summer evenings.

Good luck and let me know how it turns out.

Dungarvan Brewing Company is located in Dungarvan, Co. Waterford on the south east coast of Ireland, producing a range of fantastic bottle-conditioned craft beers. The brewery was founded by two brothers in law Cormac O’Dwyer and Tom Dalton along with their respective partners.

It's hard to believe they've only been around since spring 2010, given the way their beers have blazed a trail through the Irish drinks market.

Their range consists of three beers. As stated all three are bottle conditioned which means that they are naturally carbonated. They also unfiltered leaving a naturally brewed beer full of flavour and depth.

Black Rock Irish Stout:
This stout has already been awarded a bronze medal in the Brewing Industry International Awards 2011. Full flavoured and smooth, it is made from roasted barley which gives a rich, almost chocolate-y flavour, and there's notes of spicy vanilla and aniseed too. Quite simply one of the best Irish stouts out there. Excellent with mussels of course.

Copper Coast Red Ale:
This is a fruity, smooth and gentle ale with a very distinctive copper colour. Crystal malt is used in the brewing process with an added hop balanced, which I am told "is not always present in red ales, and which balances the sweetness of the caramel flavours." Yeah? Well we think it is just delicious. It appeals even to those who generally don't drink ales. Recommended to drink with game.

Helvick Gold Blonde Ale:
This ale certainly packs a punch. It is fruity with citrus undertones with a strong hoppy bitterness at the finish. It is said to be more challenging that the other two beers ... "more for the discerning beer drinker." Well we love it! It's a delightfully refreshing beer. Perfect for a summer's day and great with chargrilled meats as well as spicy food.

So that's the Dungarvan Brewing Company ... a small brewery producing fantastic beers and punching way about their weight.

The Black Rock Stout is a fantastic stout on its own but it's also great for cooking with due to it's robust character. I'll be posting a recipe for Black Rock Stout Beef Casserole in the next day or so. In the meantime get on down here or to you local off license and check out the Dungarvan range of beers.

Our jobs are tough. We have the unenviable task of trawling through Ireland's ever growing selection of Irish Craft beers. Here's some gems we have unearthed over the past year or so.

Now we're delighted to add 8 Degrees Brewing Company's Howling Gale Ale to our list. A strong tasting ale which is an ideal accompaniment to any grilled meats ... Perfect for BBQ season! Now all we need is some sunshine.