Beef and beer casserole

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 15
Servings 6
Time 15 minutes

Ingredients

  • 45
    ml
    flour
  • 5
    ml
    white pepper
  • 1
    kg
    stewing steak cut into large cubes
  • 15
    ml
    olive oil
  • 15
    ml
    butter
  • 2
    medium onions, chopped
  • 3
    rashers rindless bacon, chopped
  • 5
    ml
    sugar
  • 15
    ml
    lemon juice
  • 500
    ml
    beer
  • 250
    ml
    beef stock
  • 2
    bay leaves
  • 1
    baby cabbage, sliced into eighths
  • 6
    slices French bread
  • 30
    ml
    French mustard
 

Method

2 hours
 
Mix the flour and pepper together and toss the meat in this mixture to coat. Heat the oil and butter in a large saucepan and brown the meat. Place the meat in an ovenproof casserole dish. In the same pan, sauté; the onions and bacon until onions start to brown. Add the sugar, lemon juice, beer, stock and bay leaves. Bring to the boil, then reduce heat and simmer, uncovered for five minutes. Pour the liquid into the casserole dish and add the cabbage. Spread the bread with the mustard and arrange on top of the casserole. Cover and bake in preheated oven of 160 °C for 1 1/2 hours, or until meat is tender. Remove the lid and bake for a further 10 minutes to brown the bread.
 

Read more on: bake  |  beef
 

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