Beef and Ale Casserole
Choose a good, strong ale to give this rich, hearty casserole its delicious gravy.
Serves: 8
Ingredients
6 tbsp plain flour
1.5kg Aberdeen Angus leg of beef, or diced braising steak
5 tbsp vegetable oil
3 onions, cut into wedges
750g carrots, cut into large chunks
400g parsnips, cut into large chunks
2 x 500ml strong ale, such as Thwaites Wainwright Golden Ale
¼ x 15g pack fresh thyme
2-3 bay leaves, torn
Method
- Preheat the oven to 170°C, gas mark 3. Place the flour either into a clean plastic food bag or onto a plate and season generously. Then, in batches, lightly dust the beef in the flour, shaking off any excess. Heat 1-2 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. Fry the beef in 2-3 batches and cook for 1-2 minutes on each side, until browned all over. Transfer all the meat to a plate and set aside. Repeat with the remaining meat, adding more oil as needed.
- Heat the remaining oil and add the onions to the casserole dish with the carrots and parsnips. Sauté over a low heat for 5-6 minutes or until they are beginning to colour.
- Return the beef to the casserole, pour in the ale and stir occasionally until it reaches boiling point. Add the fresh thyme and the bay leaves. Cover and cook in the oven for 2-2½ hours, or until the meat is very tender and the carrots are tender, then serve with the Leek And Mustard Mash.