BEEF & ALE STEW
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways. This basic stew will work every time and should be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids - think chicken or butter beans and white wine, lamb and red wine, or pork and cider. Stews are great to serve up for family dinners, because once they're cooking away in the oven you're free to do other things.
Provided by Jamie Oliver
Number Of Ingredients 9
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
Nutrition Facts : Calories 334 calories, Fat 13 g fat, SaturatedFat 4 g saturated fat, Protein 30.8 g protein, Carbohydrate 20.2 g carbohydrate, Sugar 10.4 g sugar, Sodium 0.8 g salt, Fiber 3.6 g fibre
BEEF IN ALE
An easy yummy beef stew recipe
Provided by emmaporter10
Yield Serves 4
Number Of Ingredients 0
- If using the oven to cook your stew, preheat it to 180ÂºC/350ÂºF/gas 4 â¢
- Trim the ends off your celery and roughly chop the sticks â¢ Peel and roughly chop the onions â¢ Peel the carrots, slice lengthways and roughly chop â¢
- Put a casserole pan on a medium heat â¢ Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes â¢
- Add your meat and flour â¢ Pour in the booze and tinned tomatoes â¢ Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper â¢
- Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours â¢ Remove the lid for the final half hour of simmering or cooking â¢
- When done, your meat should be tender and delicious â¢ Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper â¢
BEEF IN BEER
This is a very simple dish to prepair and tastes delicious with chips or mashed potatoes and veg. Its also a cheap cut of meat.
Provided by beverley1471
Yield Makes Portions
Number Of Ingredients 0
- pre-heat the oven to 180c, 350F, gas mark 4. Cut the steak into large cubes (leave all fat as this will melt in cooking). and slice onions.
- Heat the butter and oil in a large casserole and cook the meat over a high heat for 10 minutes until browned and sealed.
- Remove steak and add onions, fry onions until they are transparent and then add the flour stiring allowing the flour to absorb the fat.
- return the meat to the casserole dish and add the beer, mustard, and bay leaf. Cover and cook in the oven for 2 1/2 hours or until tender and sauce has reduced and thickened. You can leave this in the oven for longer if you wish, or cook the day before and reheat.
- you can add a teaspoon of suger at step four if the beer you are using is quite bitter.
GINGER ALE ROAST BEEF
- Coat roast with flour, and reserve flour that doesn't stick to step 2, and place roast in slow cooker.
- Combine remaing ingredients along with leftover flour in a large bowl, and mix well.
- Pour the sauce over roast.
- Cover and cook on low 8-10 hours, or until roast is tender.
BEEF IN ALE WITH CHEESE COBBLER
- To make the casserole: In a large bowl or resealable plastic bag, combine the flour, salt, and pepper. Dredge the beef in the flour mixture and set aside. Lightly grease a 3-quart casserole dish.
- In a large skillet over medium heat, heat the oil. Add the onion and garlic and cook for 2 to 3 minutes, or until soft but not browned. Add the beef and cook for 3 to 5 minutes, or until browned on all sides. Add the carrots and celery and stir to coat. Stir in the ale, stock or broth, tomato purée, Worcestershire sauce, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the meat and vegetables are tender and the sauce starts to thicken. Transfer the mixture to the prepared dish.
- To make the cobbler: Preheat the oven to 350ºF. Sift the flour and mustard into a food processor. Season with salt and pepper. Add the butter, and pulse 4 to 5 times, or until the mixture resembles coarse crumbs. Add the cheese, Tabasco, and 1/2 cup water. Process for 8 to 10 seconds, or until a soft dough forms. Add more water, if necessary. Transfer the dough to a floured surface. Roll it out to 1/2-inch thickness. With a 3-inch round cookie cutter, cut out rounds. Arrange the rounds on top of the meat mixture, overlapping in a decorative pattern. Brush the tops of the cobbler with the milk. Bake for 30 to 35 minutes, or until the top is golden and the mixture is heated through. Remove from the oven and serve immediately.
Nutrition Facts : Calories 666.2, Fat 41.2, SaturatedFat 16.6, Cholesterol 98.4, Sodium 929.9, Carbohydrate 41.2, Fiber 2.4, Sugar 2.6, Protein 25.6
Turning a tough cut of meat into a hearty, succulent meal involves only a couple of hours of slow simmering. Many recipes call for a simple stock or red wine, which not only braises the meat but also imparts a flavor and, in turn, thickens and reduces into the perfect accompanying sauce. This recipe uses Belgian-style ale, which enhances the simple, earthy taste of the beef and saut;ed onions. Serve with small boiled new potatoes.
Provided by Martha Stewart
Yield Serves 6 to 8
Number Of Ingredients 10
- Adjust rack to bottom third of oven, and preheat to 325 degrees. In a medium-large Dutch oven, cook bacon over medium-low heat until crisp, stirring frequently, about 10 minutes. Transfer to a paper-towel-lined baking sheet; set aside.
- Season beef with salt and pepper. Add 2 tablespoons oil to pot, and raise heat to medium high. Working in batches, brown meat, 1 to 2 minutes per side. As each batch is browned, transfer to a medium bowl; set aside.
- If necessary, add remaining tablespoon oil. Lower heat to medium. Add onions, and deglaze with about 2 tablespoons ale, scraping any browned bits from bottom of pan with a wooden spoon. Continue to cook, stirring frequently until soft, about 8 minutes. Sprinkle flour over onions, and cook, stirring, 1 minute more. Add remaining ale, and bring to a boil, scraping any remaining browned bits from bottom of pan with a wooden spoon.
- Tie thyme, parsley, and bay leaves in a bundle with a piece of kitchen twine. Add to onions. Return bacon and beef to pan, pushing beef down into liquid. (The liquid will not completely cover beef). Add 1 teaspoon salt. Bring to a boil. Cover, and transfer to oven. Cook until beef is fork-tender, about 2 hours. Remove herb bundle, and discard. Taste, and adjust for seasoning. Serve hot.
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