Beef in Beer Recipe cooked in conventional Oven
Here is a delightful hearty recipe using conventional oven
Timing : Preparation 30 mins : Cooking time 3 hours
Cooking Temperature : 170C/325F/gas 3
Ingredients :
For 4 Servings
675 g (1.5 lbs) braising steak
2 tbs plain flour
3 tbs vegetable oil
1 large onion, chopped
1 clove of garlic, crushed
300ml (0.5 pint) beef stock
150 ml (0.25 pint) stout
3 carrots, sliced
2 bay leaves
Salt and pepper
Topping :
50g (2 oz) Butter
1 clove of garlic, crushed
8-10 slices french bread
50g (2 oz) Gruyere Cheese, grated
PREPARATION :
- Preheat oven. Toss meat in flour. Heat 2 tbsp oil in large oven-proof casserole dish and brown all over. Remove from casserole with a slotted spoon
- Add remaining oil, onion and garlic and cook for 4-5 mins. Return meat to casserole. Add the stock and stout and bring to coil, stirring
- Add carrots, bay leaves and seasoning. Cover and cook in over for 2.25 hours
- To make topping, cream butter and garlic together and spread over bread slices. Increase temperature to 200 C/400F/gas 6
- Uncover casserole, remove bay leaves and lay butter side upper most. Sprinkle Gruyere and cook uncovered for 15-20 mins until lightly golden
- Serve
Personally, I tend to use 500 ml beef stock and a can or bottle of stout. I would always check while cooking (say about an hour) to make sure the dish is not drying out, if so add more stock and stout.
Let me know what you think. Definitely one of my family’s favourites