My Beef And Beer Casserole Recipes

CARBONADE FLAMANDE - FLEMISH BEEF AND BEER STEW/CASSEROLE

Steps:

• Preheat the oven to 170C, 340F, gas mark 3.
• Make sure the pieces of beef are thoroughly dry, using paper towels.
• In a flame-proof casserole, heat the butter and olive oil. Add the bacon cubes and fry them until golden. Remove with a slotted spoon. Reserve.
• Make sure your flame-proof casserole is thoroughly heated. Place the pieces of beef and brown them on all sides. Remove with a slotted spoon. Keep warm.
• Place the onions and garlic on the bottom of the casserole dish and cook until transparent (lightly golden). Season well with salt and pepper.
• Add the sugar and mix thoroughly. Cook until a light caramelisation appears then add the red wine vinegar. Mix thoroughly then cook for 2 minutes.
• Add the cooked beef and bacon to the dish. Mix carefully to make sure there is a full marriage of the flavours of the meat with the onions.
• Pour the beer then the beef stock until the meat is entirely covered with liquid. Add the bouquet garni.
• Cut the slices of bread then spread Dijon mustard on the bread. Cover the meat with the bread.
• Place in the oven. The carbonade should cook slowly between 2 and 3 hours, or in a crockpot for up to 5 hours on high.
• When cooked mix the bread thoroughly by breaking it up in the dish, the bread works as a thickener for the sauce. Taste then adjust the seasoning. Serve hot.
• In Belgium the carbonade will be served with chips/fries/frites. In Northern France, it will be served with either braised chicory in butter or red cabbage.

MY BEEF AND BEER CASSEROLE

Steps:

• Clean and slice the vegetables into even sized pieces.
• Cut the beef into bite sized pieces as you like.
• Heat the oil in a large cast iron or other suitable casserole pot on the hob.
• Dust the beef with seasoned flour, shake off excess and brown the beef in the hot oil, do this in batches, removing each batch on to a plate with a slotted spoon.
• When all the beef is browned and removed from the pot add the sliced vegetables to the pot along with the ale and stock cube.
• Add the beef and any juices from the plate into the pot and top up the pot with water so that the contents are almost covered.
• Chop 1 table spoon each of sage, thyme and parsley (including parsley stalks) and stir into the pot.
• Put the lid on the pot and put the casserole into a medium hot oven (bottom oven of the AGA) for 2 and a half to 3 hours.
• Checks seasonings and serve with mashed potatoes and a green vegetable.