Just a girl armed with a camera snapping away as she wanders and explores.

Saturday, January 7, 2017

Beef & Ale Casserole

As the new year starts, a new burst of cold comes with it bringing along skin-piercing-cold rain and wind that makes you wanna stay indoors in front of a fire with a mug full of tea and a bowl full of warm, hearty stew.

This beef and ale casserole (a recipe from the 'The Hairy Dieters') is so warming and delicious that you'd almost forget about the cold until you have to face it again.
And not only for the winter season, this dish can be served up for weekends too or whenever you have a bit more time to spare although majority of its production is spent in the oven.

What You Need:
• 1 kilo of braising beef (cut into 3cm cubes)
•2 parsnips (peeled & sliced)
•5 carrots (peeled & sliced)
•2 medium onions (chopped)
•4 tbsp plain flour
•2 tsp caster sugar
•2 tsp mixed herbs
•1 bay leaf
•2 tbsp tomato puree 
•250 ml beef stock
•500ml dark ale
•sale & pepper
1.) Pre-heat the oven to 180 degrees Centigrade. In a large casserole dish, heat the oil and add the onions, cooking them for 5 minutes or until lightly browned. Remove dish from the heat.
2.) In a large bowl, add the flour, salt, dried herbs and pepper. Add the meat to the bowl of dried ingredients and toss until evenly coated.
3.) Tip the meat into the casserole dish with the onions.
4.) Add the remaining ingredients except for the vegetables and stir everything together. 
Bring to the boil and cover. 
5.) Transfer the casserole in the oven and cook for 1 and a half hours.
6.) After time, carefully take the casserole out and add the vegetables and cook for a further 45 minutes in the oven or until the meat and vegetables are both tender.
Serve with mash for ultimate goodness. 
• Use fresh herbs such as thyme/rosemary that works well with beef and less dried herbs for a fresher and flavoursome stew.
• Add swede along with the carrots and parsnips to bulk out the dish if you're on a budget or if you prefer more vegetables.
• Add steamed leeks and use creme fraiche instead of cream to your mash for a healthier option.

I hope you guys try this recipe out, you'll appreciate it so much in this cold.
If you do, let me know how it turned out.
Happy feastin' lovelies xx

1 comment

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