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Steak and Ale Casserole
Hearty Meat Dishes
Prep time:
30 minutesBake Time:
2 hours, 30 minutes“We liked to enjoy this slow-cooked casserole of melt-in-your-mouth beef after a day of skiing. My dad's favorite part was the golden slices of seasoned bread.”
Ingredients
Serves 6
- 2 tablespoons sunflower oil
- 2 1/4 pound chuck roast, cubed
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 large onion, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef or vegetable broth
- 1 cup ale or beer
- 2 tablespoons firmly packed dark brown sugar
- 1/4 cup (1/2 stick) butter, softened
- 1 tablespoon each chopped parlsey and thyme
- 1 small French bread, sliced
Directions
1
Preheat oven to 325°F. Heat the sunflower oil in a heavy skillet over medium heat. Season the beef with the salt and pepper. Add the beef to the skillet and cook, in batches, until browned on all sides, about 8 minutes. Transfer the beef to an ovenproof casserole dish.
2
Add the onion to the skillet and cook over low heat until softened, about 5 minutes. Stir in the flour and cook for 1 minute longer. Stir in the broth, ale and brown sugar and bring to a boil. Pour the mixture over the beef in the dish. Cover and bake for 2 hours.
3
Combine the butter, parsley and thyme in a small bowl. Spread thickly over the bread slices. Remove the dish from the oven and uncover. Place the seasoned bread slices on top. Continue baking until the bread is golden, about 30 minutes longer.
Variations(0)
Reviews(1)
Grandma's Secret Tip
Grandma's Secret Tip
Grandma sometimes turned this dish into a country-style stew by adding 3/4 pound peeled, cubed root vegetables, such as carrots and potatoes, in Step 2.
Serving Suggestion
Serving Suggestion
For a complete meal, serve with roasted new potatoes, seasoned with garlic and herbs, and sautéed asparagus.
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This is so delicious...my husband is a big fan of traditional beef stew, but I'm not crazy about it. This recipe satisfies both of our tastes. I will definitely add this to my repertoire!