Beef in ale casserole
A hearty, wholesome beef in ale casserole that’s perfect for cold winter evenings
Servings Prep Time
6people 30minutes
Cook Time
4hours
Servings Prep Time
6people 30minutes
Cook Time
4hours
Ingredients
Instructions
  1. heat your oven to 150C (gas 2), unless your’re using a slow cooker of course!
  2. sieve the flour into a large mixing bowl and season well with salt and pepper
  3. dredge the beef in the flour, covering it well, and then set aside while you prep your carrots, onion, celery and garlic
  4. in a saucepan or frying pan, melt the butter and add half the olive oil. When the butter is foaming, brown off the beef in batches. Set the browned beef aside
  5. once all the beef is browned off, add the remaining olive oil and then add the onion, carrot, celery, bay leaves and thyme and cook on a medium heat for around 3 – 4 minutes, until the onion is turning translucent
  6. add the garlic and cook for a further 2 minutes
  7. transfer the vegetables and the beef into a large casserole dish
  8. using a small amount of beer, de-glaze the pan and then pour the de-glazed mix into the casserole dish
  9. pour the beef stock and the rest of the ale into the casserole dish, mix the contents together and then place the dish, uncovered, in the centre of your oven and cook for around 3 hours
  10. after this time, add the button mushrooms, give the casserole a stir and then return to the oven and cook for around a further 1 hour, until the liquid has reduced to your liking and the beef is tender
  11. serve with steamed vegetales and mashed or roasted potatoes