You are here

Beef In Beer

chef.jackson's picture
Ingredients
  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
  Bay leaf 1
  Plain flour 1 Ounce (1 Well-Heaped Tablespoon)
  Pale ale 1⁄2 Pint (275 Milliliter)
  Salt To Taste
  Freshly milled black pepper To Taste
Directions

MAKING
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.

SERVING
12 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party
Servings: 
8

Rate It

Your rating: None
4.31875
Average: 4.3 (16 votes)