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Easy Peasy One Pot Recipes

Beef in Ale

delicious steak in ale

Easy peasy :   ★ ★     
Economic :   ★ ★     
Can freeze :   ★ ★     

4 Servings

Preparation time approx 30 minutes

Cooking time approx 3 hours

Perfect for freezing

SUMMARY

A very delicious and heart warming dish of tender meat in a beautiful rich gravy.

The dish requires to be left in the oven on a low heat, hence the long cooking time, but it is easy to make and needs little supervision.

Can be served with potatoes or used as a pie filling.

My personal preference is to use braising steak and trim the meat myself. However, stewing steak or casserole steak can be used. I like bargains and so might buy a quantity of meat when it's on offer, and if I'm not ready to use it right away, I simply freeze it when I get home.

Use a beer of your choice but I would recommend a strong flavoured beer or a stout. I usually buy mine, perhaps in threes, when they are on offer.

I used to use a casserole when I first made this dish, but nowadays I like to use an oven proof metal pot so I can get things started on the hob first - it's just a little bit more convenient.

The quantities here will provide 4 very generous servings. I've used mushrooms in this recipe but consider them optional, or perhaps you could peel a few carrots, cut into large pieces, and put them in the dish 45 minutes before the end of cooking.

SUMMARY

A very delicious and heart warming dish of tender meat in a beautiful rich gravy.

The dish requires to be left in the oven on a low heat, hence the long cooking time, but it is easy to make and needs little supervision.

Can be served with potatoes or used as a pie filling.

My personal preference is to use braising steak and trim the meat myself. However, stewing steak or casserole steak can be used. I like bargains and so might buy a quantity of meat when it's on offer, and if I'm not ready to use it right away, I simply freeze it when I get home.

Use a beer of your choice but I would recommend a strong flavoured beer or a stout. I usually buy mine, perhaps in threes, when they are on offer.

I used to use a casserole when I first made this dish, but nowadays I like to use an oven proof metal pot so I can get things started on the hob first - it's just a little bit more convenient.

The quantities here will provide 4 very generous servings. I've used mushrooms in this recipe but consider them optional, or perhaps you could peel a few carrots, cut into large pieces, and put them in the dish 45 minutes before the end of cooking.

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INGREDIENTS

  • 1.25Kg Braising steak
  • 450ml Beer
  • 300ml Water
  • 200g Mushroooms
  • 150g Plain flour
  • 2 x Beef stock cubes
  • 2 x tsp Lemon juice
  • 2 x tsp Sugar
  • 1 x clove Garlic
  • 1 x tsp Dried thyme
  • 1 x Bay leaf
  • Salt and Pepper to season

 

METHOD

Instructions for making a Beef in Ale:

  1. Set oven to 190 degrees centigrade (180 fan, Gas Mark 5)

  2. Unless already cubed, trim the meat removing obvious amounts of sinew and grissle and cut into 3cm cubes. (Don't worry too much about the fat as this will be rendered during the slow cooking and mostly disappear into the gravy).

  3. Boil the water in a kettle and pour 300ml into the casserole. Crumble in the beef cubes and stir. Add the beer. I find there's usually about 150ml beer left in the bottle and it's a shame to throw it away. Add the garlic, thyme, and bay leaf. Stir and place in the oven.

  4. In a bowl, add and mix the salt and pepper to the flour. Now add the cubes of meat until they are dusted in the flour.

  5. Add a little oil to a frying pan and get it hot. Transfer some of the cubes of meat to the pan moving them around gently until the are lightly browned all over. Do not add so many cubes as to overwhelm the pan.

  6. Transfer the browned meat to the casserole, and repeat until all the meat is gone, and then return the casserole to the oven.

  7. After a few minutes inspect the casserole. When the stock in the casserole is boiling, reduce the oven temperature to a very gentle simmer (I find 110 on my fan oven is about right). The casserole should be examined and lightly stirred about every 30 minutes, and the oven temperature adjusted if necessary.

  8. After 90 minutes of braising (simmering) add any vegetables: If they are to be included, fry the mushrooms in a hot pan and transfer to the casserole. If you are using carrots, peel and cut into large pieces and add to the casserole. Stir, return to the oven and simmer.

  9. After 45 minutes, remove the casserole from the oven. Using a spoon, remove any excess fat that may be floating on the surface. Add the sugar and lemon juice to taste

  10. If the stock is too thin, more flour may be added (I would suggest using a sieve to prevent lumps forming) and the casserole returned to the oven on a high heat for about 5 minutes to cook the flour through.

  11. Remove the bay leaf and the dish is ready to serve, or can be used as a pie filling, or frozen for use at a later date.

 

METHOD

Instructions for making a Beef in Ale:

  1. Set oven to 190 degrees centigrade (180 fan, Gas Mark 5)

  2. Unless already cubed, trim the meat removing obvious amounts of sinew and grissle and cut into 3cm cubes. (Don't worry too much about the fat as this will be rendered during the slow cooking and mostly disappear into the gravy).

  3. Boil the water in a kettle and pour 300ml into the casserole. Crumble in the beef cubes and stir. Add the beer. I find there's usually about 150ml beer left in the bottle and it's a shame to throw it away. Add the garlic, thyme, and bay leaf. Stir and place in the oven.

  4. In a bowl, add and mix the salt and pepper to the flour. Now add the cubes of meat until they are dusted in the flour.

  5. Add a little oil to a frying pan and get it hot. Transfer some of the cubes of meat to the pan moving them around gently until the are lightly browned all over. Do not add so many cubes as to overwhelm the pan.

  6. Transfer the browned meat to the casserole, and repeat until all the meat is gone, and then return the casserole to the oven.

  7. After a few minutes inspect the casserole. When the stock in the casserole is boiling, reduce the oven temperature to a very gentle simmer (I find 110 on my fan oven is about right). The casserole should be examined and lightly stirred about every 30 minutes, and the oven temperature adjusted if necessary.

  8. After 90 minutes of braising (simmering) add any vegetables: If they are to be included, fry the mushrooms in a hot pan and transfer to the casserole. If you are using carrots, peel and cut into large pieces and add to the casserole. Stir, return to the oven and simmer.

  9. After 45 minutes, remove the casserole from the oven. Using a spoon, remove any excess fat that may be floating on the surface. Add the sugar and lemon juice to taste

  10. If the stock is too thin, more flour may be added (I would suggest using a sieve to prevent lumps forming) and the casserole returned to the oven on a high heat for about 5 minutes to cook the flour through.

  11. Remove the bay leaf and the dish is ready to serve, or can be used as a pie filling, or frozen for use at a later date.

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