Beef in Beer Recipe
Ingredients
| Chuck | 2 Pound | |
| Onions | 3/4 Pound, peeled | |
| Fat clove of garlic - 1, crushed | ||
| Olive oil | 1 Tablespoon | |
| Thyme sprig | 1 | |
| Dried thyme | 1/2 Teaspoon | |
| Bay leaf | 1 | |
| Plain flour - 1 well-heaped tablespoon | ||
| Ale | 1/2 Pint | |
| Salt | To Taste | |
| Black pepper | 1 To taste | |
Directions
MAKING
1 In a large flameproof casserole, heat the oil until sizzling hot.
2 Sear the meat in it, a few pieces at a time till they are brown all over.
3 Remove the browned pieces to a plate.
4 To the casserole, add in the onions and, with the heat still high, toss until brown at the edges.
5 Return the meat to the casserole together with any juices.
6 Add in the flour, lower the heat, and using a wooden spoon stir it to soak up all the juices.
7 Gradually stir in the pale ale,
8 Bring everything to a simmering point, and add in the thyme, bayleaf, crushed garlic, salt and freshly-milled black pepper.
9 As soon as it begins to simmer, stir thoroughly.
10 Put on a tight-fitting lid and transfer the casserole to the middle shelf of the oven.
11 Simmer gently for 2 1/2 hours.
SERVING
12 Serve hot.
1 In a large flameproof casserole, heat the oil until sizzling hot.
2 Sear the meat in it, a few pieces at a time till they are brown all over.
3 Remove the browned pieces to a plate.
4 To the casserole, add in the onions and, with the heat still high, toss until brown at the edges.
5 Return the meat to the casserole together with any juices.
6 Add in the flour, lower the heat, and using a wooden spoon stir it to soak up all the juices.
7 Gradually stir in the pale ale,
8 Bring everything to a simmering point, and add in the thyme, bayleaf, crushed garlic, salt and freshly-milled black pepper.
9 As soon as it begins to simmer, stir thoroughly.
10 Put on a tight-fitting lid and transfer the casserole to the middle shelf of the oven.
11 Simmer gently for 2 1/2 hours.
SERVING
12 Serve hot.
Chef
