- Recipes Home
- Interest Groups
Beef Ale & Borlotti Bean Casserole Recipe
|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|
Serving size: Complete recipe
Calories 2655 Calories from Fat 885
% Daily Value*
Total Fat 99 g152.5%
Saturated Fat 30.9 g154.6%
Trans Fat 0 g
Cholesterol 235 mg78.3%
Sodium 5180.5 mg215.9%
Total Carbohydrates 238 g79.4%
Dietary Fiber 55.4 g221.7%
Sugars 22.9 g
Protein 186 g371.1%
Vitamin A 164.4% Vitamin C 176.4%
Calcium 71.6% Iron 171.4%
*Based on a 2000 Calorie diet
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.