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.
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 …
This easy recipe makes the perfect Yorkshire Puddings. ideal with roast beef (or any ‘Sunday roast’ – it doesn’t have to be beef!) or even on their own served with a rich, onion gravy. The real secret to making perfect Yorkshire puddings is simple – leave the batter to rest in the fridge overnight.