Traditional Beef and Ale Casserole
Traditional Beef and Ale Casserole
The ale gives this dish a rich, full-bodied flavor and helps to tenderize the beef. This is traditionally served with cooked cabbage and potatoes but also great served over noodles.
Cooking Information
Prep. time:
12
Cook time:
165
Serving Information
Serves:
4
2 tbsp flour
1 tbsp dry mustard powder
1 1/4 lb. braising beef chuck, cut into 1 1/2 inch cubes
1 cup onion, chopped
1 cup carrot, chopped
1 garlic clove, crushed
1 cup mushroom, sliced
1 bottle (12 oz.) brown ale
1/4 cup Lea & Perrins® The Original Worcestershire Sauce
- Preheat oven to 325°. In a medium bowl, combine flour and mustard powder. Add meat and turn until well coated. In a large skillet, sprayed with nonstick cooking spray then placed over medium-high heat, brown meat for 5 to 7 minutes on all sides in a single layer, reserving remaining flour mixture. Spray meat with additional cooking spray if needed. Brown meat in 2 separate batches if needed. Remove from skillet and set aside.
- In the same skillet, cook onion, carrot and garlic for 5 minutes, adding more cooking spray if needed, stirring occasionally. Add mushrooms and sauté for 2 minutes. Return meat to skillet and add reserved flour mixture. Sauté for additional minute. Gradually stir in the ale and Worcestershire Sauce.
- Transfer to a large baking dish and bake, uncovered, for 2 to 2 1/2 hours or until meat is tender.
Tips
- If desired, serve with a dollop of sour cream for an added richness.