Serves 6
INGREDIENTS:
1/2 cup all purpose flour
3 lbs stewing beef, cut into 1/2-inch cubes
3 tablespoons oil
1 onion, diced
2 stalks celery, diced
1 tablespoon tomato paste
5 oz. button mushrooms, sliced
1 x 11-oz bottle Belgian ale
1 cup beef stock
1 bay leaf
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
3 lbs stewing beef, cut into 1/2-inch cubes
3 tablespoons oil
1 onion, diced
2 stalks celery, diced
1 tablespoon tomato paste
5 oz. button mushrooms, sliced
1 x 11-oz bottle Belgian ale
1 cup beef stock
1 bay leaf
1 tablespoon light brown sugar
1 tablespoon Worcestershire sauce
METHOD:
1. Preheat the oven to 350°F.
2. Season 1/2 of the flour (1/4 cup) with salt and pepper.
3. Toss the beef in the seasoned flour to coat.
4. Heat the oil in a large flame-proof casserole over medium-high heat. Shake the excess flour from the beef, then cook, in batches, turning, until browner on all sides. Remove from the pan.
5. Reduce the heat to medium. Cook the onion and the celery, stirring, 3-4 minutes until softened.
6. Stir in the remaining flour (1/4 cup) and cook until it’s lightly browned. Add the tomato paste, cook for another minute.
7. Return the beef to the pan with the mushrooms, beer, beef stock, bay leaf, sugar and Worcestershire sauce. Season with salt and pepper and bring to a simmer.
8. Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender. Remove from the oven.
9. Layer the garlic bread on top of the beef and beer stew. Sprinkle with the cheese and bake for a further 20 minutes until bubbling. (You can also do this step using 6 individual ramekins)
2. Season 1/2 of the flour (1/4 cup) with salt and pepper.
3. Toss the beef in the seasoned flour to coat.
4. Heat the oil in a large flame-proof casserole over medium-high heat. Shake the excess flour from the beef, then cook, in batches, turning, until browner on all sides. Remove from the pan.
5. Reduce the heat to medium. Cook the onion and the celery, stirring, 3-4 minutes until softened.
6. Stir in the remaining flour (1/4 cup) and cook until it’s lightly browned. Add the tomato paste, cook for another minute.
7. Return the beef to the pan with the mushrooms, beer, beef stock, bay leaf, sugar and Worcestershire sauce. Season with salt and pepper and bring to a simmer.
8. Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender. Remove from the oven.
9. Layer the garlic bread on top of the beef and beer stew. Sprinkle with the cheese and bake for a further 20 minutes until bubbling. (You can also do this step using 6 individual ramekins)
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