For centuries people have been cooking meats in ale or beer. The flavours go so well together and you can use any beer or ale in this recipe. Beef and ale casserole is a very rustic recipe, easy to make and ideal for any occasion – mid week meal, weekend dinner and makes a great meal if you have friends coming over for an informal gathering. The beef is extra tender and perfect for cooking in a slow cooker. This recipe would work just as well with lamb too.
- 3 tbsp vegetable oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 450g carrots, peeled and sliced
- 1 kg stewing beef, cut into 2cm chunks
- Few sprigs of fresh thyme, parsley and rosemary
- 2 bay leaves
- 750ml ale or beer
- 125ml hot beef stock
- Salt and freshly ground black pepper
Preheat oven to 160⁰C/325⁰F/140⁰C/Gas Mark 3.
Heat the oil in a large casserole dish or deep sauté pan over a medium heat.
Add the onions, garlic and carrots and fry until they just begin to colour. Lift out and drain.
Add the beef in two batches and brown evenly. Add the onions, garlic and carrots. Remove the pan from the heat.
Tie the herbs together with a piece of string and add to the pan.
Pour in the beer or ale and stock. Season with the salt and freshly ground black pepper.
Stir well together then cook in the oven for 3 – 3 ½ hours until the beef is very tender.
You can use lager in this dish if you do not have beer or ale – alternatively Guinness works very well too.