Crunchy-top Guinness beef and mushroom casserole

1 Preheat the oven to 180°C. Set aside a 20x20cm ovenproof casserole dish. Spray a saucepan with oil and place over medium heat. Add onion and garlic and cook for 2-3 minutes, until fragrant.

2 Meanwhile, combine the flour and paprika in a medium bowl. Toss the beef cubes in the flour mixture to coat. Add the beef to the saucepan and cook for 1 minute. Reduce heat to low and add the mushrooms, celery, carrot, rosemary and bay leaves. Cook, stirring, for 2-3 minutes. Add the Guinness, tomatoes, 2 cups of water and the crumbled stock cube and bring to the boil. Transfer to the casserole dish. Bake for 1 hour.

3 Remove from the oven and arrange the bread roll slices on top of the casserole. Spray well with vegetable oil spray and sprinkle on the parmesan. Bake for a further 30-45 minutes, until the bread is golden and crisp and the beef tender. Serve with steamed vegetables.