Winter Recipes
Beef and Ale Casserole
A meltingly tender casserole, delicious served with creamy mashed potato. And according to our friends at Mansergh Hall it is very easy to make it, with great success!
Prep time: 20 mins. Cooking time: 2hrs 30 mins. Serves 4
Ingredients:
- 2 tbsp sunflower oil
- 450g Organic stewing steak
- 2 large organic onions, thickly sliced
- 2 tbsp light brown soft Fairtrade sugar
- 1 tbsp plain organic flour
- 2 tbsp balsamic vinegar
- 500ml bottle strong Pale Ale
Method
1. Preheat the oven to 150°C, gas mark 2. Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
2. Add the beef in 2 - 3 batches and cook each 2 - 3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.
3. Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften.
4. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2 - 3 minutes. Pour the ale over the onions and stir until it reaches boiling point.
5. Return the beef to the casserole and season lightly. Cover and cook in the oven for 1½ - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
6. Serve with creamy mashed potatoes. Yum, Yum!!