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Beef and beer casserole
Beef and beer casserole
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Prep Time:
15 minutes
Cook Time:
144 minutes
Total Time:
159 minutes
Prepare a comforting winter stew.
Ingredients:
  • 36.40 gm olive oil
  • 750g gravy beef, trimmed, cut into 3cm cubes
  • 1 medium leek, trimmed, halved, washed, sliced
  • 2 garlic cloves, crushed
  • 4 middle bacon rashers, trimmed, chopped
  • 200g cup mushrooms, sliced
  • 40.00 ml plain flour
  • 2 large desiree potatoes, peeled, chopped
  • 2 dried bay leaves
  • 4 sprigs fresh thyme
  • 375ml bottle lager beer
  • 382.50 gm beef stock
  • Sliced crusty bread, to serve
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. In a heavy-based, flameproof casserole dish, heat half of the oil over medium-high heat. Sear the beef in batches for about 5 minutes or until browned. Transfer the beef to a bowl.
  • Heat the rest of the oil in the pan and sauté leeks, garlic, bacon, and mushrooms for 5 minutes until the onion is soft. Add the beef back in, sprinkle flour, and cook for another minute. Introduce potatoes, bay leaves, and thyme.
  • Combine beer and stock in the dish, cover, and bring to a boil. Then transfer to the oven and bake for 2 hours or until beef is tender. Remove and discard bay leaves before serving with bread.

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