Recipe for the BEST beef and ale casserole ever please?

Question

I want to make my man a lovely casserole with stewing steak, ale and gravy. Time and money not an issue this week.

Answer 1

Serves: 4-6

Time to cook: Approximately 2 hours + optional overnight marinating
Oven temperature: Gas mark 4-5, 180°C, 350°F

1.5 kg Lean beef brisket joint
450ml Brown Ale
15ml Oil
8-10 Shallots
1 clove Garlic
Bay leaf
15ml Brown sugar
30ml Worcestershire sauce
15ml Tomato purée
Ground black pepper
4 Small turnips
2 Carrots
Gravy granules


Place lean beef brisket joint in a large bowl and pour over Brown Ale, cover and leave for 24 hours or overnight. (If you don’t have time to marinate the joint, just add the ale after the garlic in the paragraph below). Drain joint, reserve ale and pat dry the meat.
Heat oil in a pan and fry the meat to brown all over. Transfer to a large casserole dish.
Fry shallots, peeled, and garlic, peeled and crushed. Add the reserved marinated ale and bring to the boil. Add bay leaf, brown sugar, Worcestershire sauce, tomato purée and black pepper. Pour over the brisket. Cover and cook in oven for 45 minutes.
Add small turnips, peeled and quartered (left whole if small), and carrots, peeled and quartered, to the casserole, baste the brisket and replace the lid. Return to oven for ¾-1 hour or until meat is tender.
Remove the brisket and vegetables from the casserole, keep the vegetables warm and transfer the meat to a carving plate, cover lightly in foil and leave to rest. Drain the juices into a saucepan and thicken with gravy granules.
Serve with cheesy croutons (thick slices of French stick buttered and spread with wholegrain mustard piled with your favourite regional cheese, grated and placed under the grill until bubbling), gravy and a pile of steaming seasonal vegetables
Enjoy

Answer 2

Preparation time: 5 minutes
Cooking time: about 2 1/2 hours
422 kcals/17g fat/4.2g saturated fat/0.6g salt/25.3g sugars per serving

Ingredients
2 tbsp sunflower oil
450g pack Waitrose British Mini Diced Beef
2 large onions, thickly sliced
2 tbsp light brown soft sugar
1 tbsp plain flour
2 tbsp balsamic vinegar
500ml bottle Timothy Taylor's Landlord Strong Pale Ale
2 tbsp creamed horseradish
1 tbsp fresh thyme leaves

Instructions
Preheat the oven to 150°C, gas mark 2. Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid. Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.

Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes. Pour the ale over the onions and stir until it reaches boiling point.

Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.

Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

Cook's tip
Make this a day ahead if possible, to allow the flavours to develop. It can be frozen for up to 3 months in an airtight container. Thaw overnight in the fridge and reheat on the hob or in the oven until piping hot.

Answer 3

i buy a pack of stewing steak (cubed or cut it myself, depending on what looks good in the shop) then i have an onion or two to the ready and whatever root veg you want to add ( carrots, turnips etc) all chopped roughly. some flour some oil and a tin or bottle of beer or ale.
i cook the cubed beef in a wee bit of oil in batches so they brown and seal in the juices and stick on a plate on the side once ive done this. cook in batches so the water in the beef doesnt make it all spark, a few bits at a time and leave them to brown dont stir about just let brown.then i put the onions and whatever root veg im adding for flavour to the stock and lightly cook them. put the beef back in (meanwhile put the oven to 200 or 180 fan) throw some flour in the pan, bout a tablespoonful and mix to cover all the beef and veg, then add the beer a little at a time till you got a nice thick gravy. dont taste it cos it will taste revolting at this stage and youll think your trying to poison him! lol stick it in a casserole and cook for an hour and a half then check that its not dried out, add a bit of water or stock if you want a thinner sauce or more gravy. stick back in the oven for another hour till the meat falls apart. now thats stew!!!!!!!!!! ( i use 500ml bottles of any beer, but i love old peculiar)

Answer 4

here's one i've tried, it turned out real good..
Beef Stew with Ale
2 and 1/2 lb Chuck steak
1 Bay leaf
3 tb Oil
2 Sprigs parsley
4 lg Onions, chopped
1/4 ts Peppercorns
2 cl Garlic, crushed
1/2 ts Thyme
1 tb Prepared mustard
1 ts Salt
2 tb Flour
1 ts Sugar
1 1/2 c Ale
1/4 ts Grated nutmeg

Preheat Oven to 350 degrees. Trim Beef and brown in a skilet in Hot oil. Transfer Beef to a Casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale . Add salt, sugar, and nutmeg. Pour Sauce over browned beef. Cover Casserole and place in the Oven for 2 hours.

Answer 5

I used to make this at a pub in vast quantities,it was brilliant! The key is to let the meat cook for a long time, so that it is tender and full of flavour.
you want

onions,
mushrooms
the meat of course
soy sauce
1 beef oxo cube
brown sugar
gravy granules
2/3 cans of guiness or ale, I find guiness or sppeckled hen or similar bbottled ale best, normal beer can taste a bit boiled and tastlesss, a really rich beer will keep its flavour through the long cooking time.

chop your onions, fry til translucent, add a little brown sugar to caramelize.
brown off the meat in with the onions for about 5 or 6 minutes, then add all of the beer! leave the lid off and cook on medium heat stirring often
cook for about an 45 mins then add a slosh of soy sauce and the oxo cube, some pepper and salt to taste.
then add the gravy granules, not too much as it thickens over time
i'd say give it another 20 mins or so, adding more granules if u think u need them
add the sliced mushrooms last minute, if you put them in too early they'll go rubbery.
we used to put it in bowls on the plates and put puff pastry lids on ours
for variations you could add wine instead of beer, a good full bodied red, or add carrots or tomatoes even.
serve with cheesy mash and peas i reckon!
good luck I hope it goes well for you.

Answer 6

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Answer 7

Butter Beef
Easy, melt in your mouth onion-buttery beef from your slow cooker! Serve over cooked egg noodles."
INGREDIENTS
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
DIRECTIONS
Place the beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice.

Answer 8

Old Peculier Recipe