Beef Ale Walnut Casserole Recipes

BEEF, ALE & WALNUT CASSEROLE

Steps:

• Pre-heat oven to 160 C/325 F/ Gas Mark 3. Heat oil in large flameproof casserole, add beef, and cook over moderate to high heat for 2-3 minutes until browned all over.
• Using a slotted spoon remove beef from casserole to a plate. Fry onion in casserole, stirring occasionally, for a few minutes until soft, not coloured. Add flour and cook stirring continuously for 1 minute. Add beef stock, ale, tomato puree, thyme, bay, sugar slt and pepper and bring to boil, stirring until smooth and thickened.
• Return beef to the casserole, and bring back to boil. Cover casserole and cook in pre-heated oven, for approximately 2 hours or until tender.
• Add walnuts for the last 20-30 minutes of cooking.

BEEF AND ALE CASSEROLE WITH HORSERADISH AND THYME SAUCE

Steps:

• Preheat the oven to 300°F Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
• Add the beef in 2-3 batches and cook each for 2-3 minutes, until lightly browned. Transfer all the meat to a plate and set aside.
• Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2-3 minutes.
• Pour the beer over the onions and stir until it reaches boiling point.
• Return the beef to the casserole and season lightly. Cover and cook in the oven for 1 1/2 - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
• Mix the creamed horseradish and thyme leaves together and serve as an accompaniment to the casserole with creamy mashed potato.

A+ GREEN BEAN AND WALNUT CASSEROLE

Steps:

• Melt spread in a medium saucepan over medium heat. Add mushrooms and onion; cook, stirring frequently, for 10 minutes. Stir in flour; cook and stir for 5 minutes more. Slowly add stock and bring mixture to a boil; reduce heat and simmer for 10 minutes. Stir in half & half and season with salt and pepper; set aside.
• Preheat oven to 350 degrees F. Cook beans in boiling water for 5 minutes. Drain well then add to mushroom sauce; toss to coat with mixture. Transfer to an 11 x 7-inch baking dish.
• Stir together all topping ingredients until well blended and sprinkle around the edge of the beans.
• Bake for 20 minutes or until golden brown on top.

CHICKEN CASSEROLE WITH ENGLISH ALE AND STILTON AND WALNUT DUMPLI

Steps:

• Preheat the oven to 350°F.
• Season the flour generously with salt and freshly ground pepper. Dust the chicken portions with the seasoned flour and sage.
• Heat the butter in a large casserole dish. Add in the chicken and brown on all sides. Remove the chicken and put to one side.
• Add the chopped bacon to the casserole dish and fry for 2 minutes.
• Add in the leeks, carrot, celery, onion and garlic and fry gently, stirring often, for 4-5 minutes.
• Add the chopped thyme, sugar, ale, malt vinegar and the Dijon mustard and bring to the boil.
• Pour the chicken broth into the dish, then add the browned chicken, bay leaf, rutebaga and parsnips.
• Cover and bake in the preheated oven for ten minutes, then reduce the heat to 275F and bake in the oven for a further 1 hour 30 minutes.
• Meanwhile, make the dumplings. Place the stilton, walnuts, flour, suet, egg yolks in a bowl. Add in the salt, freshly grated nutmeg and freshly ground pepper, mixing well.
• Combine the stilton mixture into a dough and shape into small, even-sized balls.
• Half an hour before the casserole has completed baking, scatter the dumplings over the casserole the top and bake, uncovered, for 30 minutes.