Beef and ale go brilliantly well together, and on a cold, dark winter night you’d be hard-pressed to beat a dish as hearty and delicious as a good old beef in ale casserole!
One of the great things about a beef in ale casserole, apart from being delicious anyway, is that the flavour of the finished dish really does depend upon the type of beer you use.
My baked chicken and leek casserole is made with a cream and white wine sauce base. It’s topped with Parmesan and baked to give a beautiful brown colour and crispy texture, to both the skin of the chicken and the surface of the casserole.
Boeuf bourguignon originates from the Burgundy (Bourgogne) region of eastern France, and would traditionally be made with a Burgundy wine. Any good Pinot noir will do though if you can’t source a good French Burgundy. This classic French stew is perfect for cold, blustery winter days. It is hearty and …