Beef in Beer

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 tablespoons extra virgin olive oil
450 g lean braising steak, trimmed of visible fat and cut into 5 cm cubes
1 large onion, cut into wedges
2 large carrots, thickly sliced on the diagonal
1 large parsnip, cut into cubes
1 large garlic clove, crushed
1 bottle (341 ml) stout beer
1 1⁄4 cups reduced-salt beef stock
1 teaspoon dried mixed herbs
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon dark brown sugar
pepper to taste

Garlic and Herb Bread
1 piece of long baguette, about 250 g
1 large garlic clove, crushed
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
4 tablespoons extra virgin olive oil

Directions

1. Preheat the oven to 180ºC. Heat 1 tablespoon of the oil in a flameproof casserole dish, add the beef and cook over medium-high heat for 4–5 minutes or until browned all over. Transfer the meat and its juices to a plate.

2. Add the remaining 1 tablespoon oil to the pan and reduce the heat to low, then add the onion, carrots, parsnip and garlic. Cook, stirring frequently, for 5 minutes. Return the beef and its juices to the pan together with the stout, stock, mixed herbs, vinegar, mustard and sugar. Stir well and bring to a boil. Cover the casserole and transfer to the oven. Cook for 2 hours or until the beef is tender.

3. Meanwhile, to make the garlic bread, cut baguette into 8 thick slices. Mix together the garlic, parsley, thyme and oil and spoon evenly over one side of each slice of bread.

4. Uncover the casserole and add pepper to season. Lay the slices of bread, oiled side up, in a circle around the edge of the casserole dish, overlapping them slightly. Return the casserole to the oven to cook for 20–30 minutes or until the bread is golden and crisp. Serve hot.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:1275

• Type of Meal Main Courses

Type of Meal Main Courses