beef in beer

beef in beer

I don’t often go for beer-driven casseroles. But the nice people at Le Creuset asked me if I’d try this recipe out. Being a massive fan of the volcanic orange cookware I’m happy to give it a go. And it’s what you want out of a February stew – rich and savoury, with meaty, comforting warmth. Served with mash it’s just what this time of year needs.

Beef in beer (serves 4):

1kg beef chuck, in 5cm chunks

2 large onions, thinly sliced

2 garlic cloves, thinly sliced

450g carrots, thickly sliced

3 tablespoons vegetable oil

A few sprigs of fresh thyme, parsley and rosemary

2 bay leaves

750ml ale or beer – Lager or Pale Ale Or Guinness

40g pearl barley

200g mushrooms, quartered

  1. Preheat the oven to 140°C.
  2. Heat a little oil in a large casserole dish and brown the beef evenly over a high heat. Leave the beef to one side and add the onions, carrots, garlic and fry gently for a couple of minutes until softened. Put the beef back in the pot and add all the other ingredients and a mugful of water. Cover and put in the oven for 3 to 4 hours, or until the beef is tender. Serve with fluffy mash.

Yes, there is a link up there which I was asked if I would put in – and being such a big fan of Le Cresuet I obliged. I received nothing in return for it, I’m just happy to support a brand I believe in.

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4 thoughts on “beef in beer

  1. Conor Bofin

    I have been using the Le Cresuet stuff for 20+ years. It is the best. My recommendation for anybody starting out is buy it and you will enjoy it for a lifetime. That is except for having to pay through the nose to replace the handles on casserole lids every couple of years despite the lifetime guarantee. Annoying, but there you have it.

    Reply

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