Lunch/Dinner Slow Cooked Beef in Ale with Chestnut Mushrooms

Serves : 4

Preparation Time: 25 mins

Cooking Time: 2hr

Slow Cooked Beef in Ale with Chestnut Mushrooms

Ingredients

  • 1kg diced stewing or braising steak
  • 1 500ml bottle of good ale
  • 2 red onions, roughly chopped
  • 3 medium carrots, cut into chunks
  • 150g chestnut mushrooms, sliced
  • 2tbsp Worcestershire sauce
  • 1tbsp tomato puree
  • 2tbsp olive oil
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 rosemary sprigs
  • 2tbsp plain flour
  • 1 beef stock cube mixed with 300ml of hot water
  • Salt and pepper

Method

  1. Pre-heat your oven to 150°C / 130°C fan, gas mark 3.

  2. Season the beef with salt and pepper and coat in the plain flour.

  3. In a large casserole pot fry the beef in 2 batches in 1tbsp of the olive oil until browned all over and transfer to a plate. In the same pan, fry the red onion and carrot until they start to brown a little, then add the chestnut mushrooms and continue cooking for 2-3 minutes. Add the Worcestershire sauce, ale and return the beef to the pan bring to a simmer. Add the thyme, rosemary and bay leaf, and stir.

  4. Add the beef stock, tomato puree and a little salt and pepper, place the lid on or cover with tin foil and cook in the oven for 2 hours. Stir the casserole after 1 hour and return to the oven for the remaining hour.

  5. Serve the casserole with some fresh crusty bread and seasonal fresh vegetables.