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Beef Ale & Borlotti Bean Casserole

Diabetic.Foodie's picture
  Stewing steak 500 Gram, cubed
  Seasoned plain flour 2 Tablespoon
  Light vegetable oil 2 Tablespoon
  Button onions 200 Gram
  Beef stock 300 Milliliter
  Canned stout 375 Milliliter (1 Can)
  Bay leaves 2
  Sprig thyme 1 Large
  Canned borlotti beans 875 Gram, drained, rinsed
  Button mushrooms 200 Gram
  Freshly ground black pepper To Taste
  Salt To Taste

Toss the meat in the seasoned flour.
Heat the oil in a heavy-based frying pan.
Add the meat, in batches, and fry over a medium heat until browned on all sides.
Remove the meat from the pan (with a slotted spoon so that most of the oil is left behind).
Add the onions to the pan and stir-fry gently lor 2-3 minutes, until lightly browned.
Return the meat to the pan with the stock, stout, and herbs.
Bring to the boil, reduce the heat, cover the pan, and simmer gently for 1 1/2-2 hours, until the meat is tender.
Add the beans and mushrooms to the pan halfway through the cooking time.

Recipe Summary

Main Dish

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