Name: Beef and beer casserole
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 4
Ingredients: 600 gram beef chuck steak, cut into 4cm pieces; 1/4 cup plain flour, seasoned; 1 tablespoon vegetable or olive oil; 2 brown onions, sliced; 2 stalks celery, thickly sliced; 2 clove garlic, crushed; 2 rosemary sprigs; 2 330ml bottles thick dark beer; 400 gram can diced tomatoes; 1 1/2 cup water; 3 carrots, sliced diagonally; mashed potato, to serve

Beef and beer casserole

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Serves 4

Prep

15M

Cook

1H 50M

Total

2H 5M

Ingredients

600 gram beef chuck steak, cut into 4cm pieces

1/4 cup plain flour, seasoned

1 tablespoon vegetable or olive oil

2 brown onions, sliced

2 stalks celery, thickly sliced

2 clove garlic, crushed

2 rosemary sprigs

2 330ml bottles thick dark beer

400 gram can diced tomatoes

1 1/2 cup water

3 carrots, sliced diagonally

mashed potato, to serve

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Toss beef in flour; shake off excess. Heat oil in an ovenproof saucepan over high heat. Cook beef, in batches, 3 minutes each batch, or until browned. Using a slotted spoon, transfer beef to a heatproof bowl.

3.Add onion and celery to same pan over high heat; cook, stirring, 2 minutes, or until starting to brown. Add garlic and rosemary; cook, stirring, 1 minute, or until fragrant.

4.Stir in beer, tomatoes and water. Return beef and resting juices to pan; cover. Bring to the boil.

5.Transfer pan to oven; bake, covered, 45 minutes. Add carrot; bake, uncovered, a further 50 minutes, or until carrot and beef are tender.

6.Serve casserole with mashed potato.

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