Beef in Beer
|Chuck steak||2 Pound, cut into 2 inch squares (900 Gram)|
|Onions||3⁄4 Pound, peeled, sliced in quarters then separated into layers (350 Gram)|
|Garlic||1 Clove (5 gm), crushed (Use Fat Clove)|
|Olive oil||1 Tablespoon|
|Fresh thyme sprig/Dried thyme - 1/2 teaspoon||1|
|Dried thyme||1⁄2 Teaspoon|
|Plain flour||1 Ounce (1 Well-Heaped Tablespoon)|
|Pale ale||1⁄2 Pint (275 Milliliter)|
|Freshly milled black pepper||To Taste|
1 In a large flameproof casserole, heat the oil until sizzling hot.
2 Sear the meat in it, a few pieces at a time till they are brown all over.
3 Remove the browned pieces to a plate.
4 To the casserole, add in the onions and, with the heat still high, toss until brown at the edges.
5 Return the meat to the casserole together with any juices.
6 Add in the flour, lower the heat, and using a wooden spoon stir it to soak up all the juices.
7 Gradually stir in the pale ale,
8 Bring everything to a simmering point, and add in the thyme, bayleaf, crushed garlic, salt and freshly-milled black pepper.
9 As soon as it begins to simmer, stir thoroughly.
10 Put on a tight-fitting lid and transfer the casserole to the middle shelf of the oven.
11 Simmer gently for 2 1/2 hours.
12 Serve hot.