Beef Ale & Borlotti Bean Casserole
|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)|
|Sprig thyme||1 Large|
|Canned borlotti beans||875 Gram, drained, rinsed|
|Button mushrooms||200 Gram|
|Freshly ground black pepper||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.