Steak and Ale Casserole

Normal     Thick Purée

Thick purée:  Blend the cooked dish to a smooth consistency and serve with horseradish mash


2kg braising steak

2 onions

100g shallots

200g mushrooms

2 sticks of celery

1 large tin of ale or Guinness

300mls beef or vegetable stock

2 large carrots

bay leaf

sprig of fresh rosemary

sprig of fresh thyme

salt and freshly milled black pepper



Preheat the oven to 180ºC/350ºF/gas 4

Chop onions, celery and carrot and sweat with a little olive oil.

When onions are transparent remove all vegetables and add the beef.

Stir until beef is browned then add the ale and stock.

Throw in all the herbs, salt and pepper and when boiled, transfer in a medium oven and cook for 2 hours.

Once cooked this can be thickened with cornflour or left thin for puréeing.

Serve with horseradish mash.

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Posted in Normal, Recipes, Thick

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