Beef Casserole

Name: Beef Casserole
Yield: 2
Ingredients: 50g flour; 960g chunks of stewing beef; 4tbsp olive oil; 2 large onions; 250ml beef stock; 500ml beer; 1 tsp bay leaf; 4 sprigs fresh thyme; 200g mushrooms; 2 large carrots

'Casserole' actually refers to a large, deep pan, often used to cook in the oven or serve dishes in. Over time, 'casserole' has become synonymous with the food that's actually cooked in the casserole pan: pieces of meat mixed with chopped vegetables, and a binder like flour, potatoes, rice or pasta. Usually cooked over a long period of time, the juices from the meat and vegetables are released — alongside juices from added stock, wine or beer — making it a warm, satisfying and deliciously mouthwatering dish when served in the winter months!

Ingredients

50g flour

960g chunks of stewing beef

4tbsp olive oil

2 large onions

250ml beef stock

500ml beer

1 tsp bay leaf

4 sprigs fresh thyme

200g mushrooms

2 large carrots

Step by Step

1
Take a large mixing bowl and fill with flour. Season well.
2
Take 40g of the stewing beef, throw into the flour and coat well, patting off any excess.
3
Place a large frying pan over a medium heat and add 1 tablespoon of oil.
4
Fry the beef until it's brown all over and then transfer over to the slow cooker with a slotted spoon
5
Repeat this process in batches of meat weighing 40g, adding fresh oil to the pan each time.
6
Upon completion, pour the stock into the slowcooker slowly and mix thoroughly with the beef. Throw in the thyme, ale, onions and bay leaf.
7
Place a lid over it and cook over high heat for four hours, adding the mushrooms and carrots along with seasoning (to taste).