Beef & Ale Casserole - Recipe anyone?

[SamLouise]

Husband has suddenly asked me to make a nice rich beef and ale casserole but I've never made one before.

Does anybody have a nice recipe for one that they could post for me to use please?

I'm not after anything fandango with bells on, just a lovely traditional beef and ale casserole/hotpot type of thing.

Thanks,
Sam.

[SamLouise]

[glosterwomble]

Ok this sounds a bit posh but it really isn't! A Delia recipe and it's bloomin gorgeous!

Carbonnade de boeuf a la flamande

2lb stewing steak cut into cubes
1 tablespoon olive oil
12 oz onions quatered then seperated into layers
1 heap tablespoon plain flour
425ml beer
1 sprig fresh thyme or half teaspoon dried thyme
1 bay leaf
1 clove garlic crushed
salt and pepper

Preheat oven to gas mark 1, (140 centigrade)
Heat oil in casserole dish until sizzling hot then sear meat in it, just few pieces at a time, until they become dark mahogany colour all over. Remove browned meat to a plate and fry onions until browned at edges. Return meat to casserole along with any juices. Add flour turn heat down and stir around to absorb all juices. It will look stodgy and unattractive at this stage but don't worry!
Then add beer stirring, slowly allow to come to simmering point and add thyme, bay leaf, garlic, salt and pepper. As soon as it begins to simmer stir thoroughly, put lid on casserole and transfer to middle shelf of oven.
Cook at a gentle simmer for 2.5 hrs. DO NOT take lid off until cooked as the beer needs time to develop into deliciouis sauce.

This really is SO easy and bloomin gorgeous!!! :P :P ;D

[Rosyred]

I put tomato paste in mine and use newcastle brown ale the strong stuff.

[SamLouise]

Oooo, thank you, thank you  :D  Very much appreciated.

[Barnowl]

Beat me to it - I was going to say use stout for a carbonnade.

A few carrots might not go amiss.....

[dandelion]

Oh I'm feeling hungry now... This is called 'stoverij' in Flemish and there are lots of variations! Yes, use dark beer. Mustard is usually added too (not English mustard!) and brown sugar to sweeten. My mum also includes 'peperkoek' which is a kind of spiced cake (literally 'pepercake')

[jonny211]

I use two cans of the traditional (non creamy) Guiness.... pour one into the beef and drink the other!

A couple of beef Oxo cubes also make the whole thing richer.

[cambourne7]

this is the recipe i follow

http://www.ocado.com/content/html/recipes3/carbonnadeOfBeef.html