Beef: Recipes
for Stews Casseroles
Beef and Ale Stew
Beef stew with an Ale twist
How
many it serves: 2
Preparation time:15 - 20 Mins
Category : Stews Casseroles
Type: Beef
Ingredients
- 200g/7¼oz beef fillet tail pieces
- salt and freshly ground black pepper
- plain flour, for dusting
- 30g/1¼oz butter
- 1 onion, sliced
- 100ml/3½ fl oz organic ale
- tip of 1 bay leaf
- pinch sugar
- a few drops of Worcestershire sauce
- boiled new potatoes, to serve
- chopped fresh parsley, to garnish (optional)
Recipe Steps
- Cut the beef into 1cm/ ½ in slices. Season with salt and freshly ground black pepper and dust with flour.
- Place a heavy-based frying pan over a medium heat and melt the butter. Add the beef to the pan and brown it on both sides before transferring it onto a plate
- In the same pan, cook the onion for five minutes, then add it to the plate with the beef
- Pour the ale into the skillet to deglaze it, scraping up any browned bits with a wooden spoon. Return the beef and onions to the pan and bring to the boil.
- Season with salt and freshly ground black pepper, add the bay leaf and simmer for 20 minutes, or until the meat is tender.
- Check the seasoning once again, adding a pinch of sugar and a few drops of Worcestershire sauce if desired. Serve with boiled new potatoes. If you think the stew needs some added colour, then sprinkle over some chopped parsley to serve.
The Butchers Kitchen at Aldens
2 Osney Mead, Oxford OX2 0ES.
Tel: 01865 811529
Email: bk@aldenoxford.co.uk
Web: www.thebutcherskitchen.info