The Tate Gallery Restaurant was opened in 1972 in London on the Thames River by owner Rex Whistler as an eatery in the Gallery itself that included the legendary murals The Expedition in Pursuit of Rare Meats. This recipe comes from The Tate Cookbook which was published in the UK in 1996 by Tate Publishing for £15.95. I purchased the book at an antique store in Hershey for $3, mostly for this recipe since there are those of us who appreciate a pint of Guinness now and again. Interestingly each recipe includes all measurements in grams, ounces and volume and cooking temperatures are Celsius, Fahrenheit and stove settings such as Gas Mark 5 (go figure).
For the most part I used the US measurement and volume nomenclature for sanity sake. Anyone wanting the additional measures let me know and I’ll pass them on.
We have not tried this yet but will over the winter. I expect it will taste great.
1 stick of celery (yuk)
12 oz cubed topside (any will do) beef
15 oz can of Guinness (or to taste)
1 tbsp Worcestershire sauce
Salt and freshley ground black pepper
4 sprigs of thyme
1 tsp dried oregano
2 oz mushrooms (your choice)
1/4 cup of flour
2 tbsp olive oil
1 tbsp tomato puree
1 and 1/4 cup cups beef broth/stock
Peel and chop the onion. Peel carrots and slice them into short batons (do not attempt to twirl them). Slice celery (yuk) into fine strips. Combine the beef, onion, carrots, celery (yuk), Guinness, Worcestershire sauce, salt, pepper, thyme and oregano in a bowl. Cover and leave to marinate in the refrigerator overnight.
Quarter the mushrooms. Remove the beef, vegetables and herbs from the marinate and set aside, reserve the liquid. Pat the beef cubes dry and roll them in the flour.
Pre-heat the oven to Gas Mark 5/ 190 degrees C/ 375 degrees F. Heat the olive oil in a casserole add the beef and brown the beef all over. Add the marinated vegetables and herbs and cook for 3 minutes. Stir in the tomato puree. Add in the reserved marinate and the beef stock and mushrooms. Bring to a boil. Cover and cook in the oven for 1 hour until tender.
Check the seasoning and serve (I assume with a grand pint of Guinness, warm rolls or fresh bread)