Beef Braised in Beer
Cooking beer in casseroles adds a rich flavour to the sauce and with the number of beers now available you can make many variations on this basic recipe.
- 600–750g casserole beef
- ¼ cup seasoned fl our (salt, pepper etc)
- 2 Tbsp oil
- ¼ cup tomato paste
- 330ml bottle dark ale or beer
- 1 cup beef stock
- 2 onions, peeled and quartered
- 100g mushrooms, quartered
- 2 stalks celery, trimmed and chopped
- 1 large carrot or parsnip, peeled and roughly chopped
- few stalks fresh thyme or ½ teaspoon of dried
- Cut the meat into large 3cm pieces and toss in the seasoned fl our. Heat the oil in a large lidded frying pan and brown the meat pieces on all sides. Transfer to a casserole dish.
- Add the tomato paste to the pan and cook for 3-4 minutes until it browns. Stir in the beer and beef stock and bring to the boil. Pour over the beef.
- Add the onion, mushrooms, celery and carrots or parsnip.
- Cover and simmer in the oven at 160ºC for 1 ¼ hours until tender. Alternatively simmer very gently on top of the stove.
If wished, add 4 rashers of diced bacon with the vegetables. Add a bay leaf and parsley stalks to the casserole while cooking. Vary the vegetables - try tomatoes, onion and mushrooms.