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Our Recipes are at the heart of our cooking courses and the best way to create new and mouth-watering recipes is to join us at The Cooking School, but to get you in the cooking mood here are a few of our simple but tasty dishes for you to try at home.
 

Beef and Ale Casserole

Tuesday 13th December 2011 3:37 PM

Ingredients

1 tablespoon extra virgin rapeseed oil
500g diced beef
8 shallots
1 garlic clove - crushed
2 medium-sized carrots - peeled and cut into large pieces
150g button mushrooms
1 heaped tablespoon plain flour
1 beef stock cube
250ml Black Sheep Ale
1 bayleaf
1 thyme sprig

Equipment

- chopping board
- sharp knife
- large braising pan
- spatula
- serving dish

How to make it

1. Heat the oven to 160°C/Gas 3. Heat the oil in a deep braising pan and fry the beef to seal and colour it. Add the shallots, garlic, carrots and mushrooms and continue to cook for 3-4 minutes.



2. Sprinkle with the flour. Add the stock cube, the Black Sheep Ale and the herbs. Bring to a simmer. Cover with a lid and place in the oven for 2 hours or until the meat is tender.



3. Serve with Feather Light Thyme Dumplings. (click here for separate recipe.)



CHEF'S TIP



If the sauce is too thin, mix a teaspoon of flour with a teaspoon of butter. Remove the meat, carrots, shallots and mushrooms and drop the flour and butter mixture into the liquid. Stir over a low heat until boiling and the sauce is thick and glossy. Replace the meat and vegetables and heat until piping hot.



Posted 3:37 PM | Permalink

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