Slow cooked Beef in Ale
Slow cooked beef in ale recipe. This is a perfect dish for the winter months, when the nights are cold and dark and there's nothing better to warm you up from the inside out.
Ingredients
- 2 tbsp sunflower oil
- 17 1/2 oz braising steak trimmed and cubed
- 9 oz shallots or baby onions peeled
- 9 oz carrots trimmed and scrubbed
- 8 oz button mushrooms wiped
- 14 oz baby potatoes scrubbed
- 2 tbsp plain flour
- 15 floz ale
- 1 beef stock cube crumbled
- 1 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 1 tbsp demerara sugar
For the dumplings
- 4 1/2 oz self-raising flour
- 2 oz shredded suet
- pinch salt
- 2 tbsp fresh chopped parsley
- 1 tbsp creamed horseradish
Instructions
- Heat the oil in a large, flame-proof casserole dish and fry the steak over a high heat, turning until sealed on all sides and just beginning to brown at the edges Add the shallots, carrots, mushrooms, and potatoes to the dish and cook, stirring, for a further 5 minutes.
- Sprinkle the flour over and stir well. Pour in the ale and add the crumbled stock cube, tomato purée, Worcestershire sauce, sugar and 300 ml boiling water. Bring to the boil and simmer, uncovered, for 1 1/2 hours If the casserole looks like it's drying out, add a touch more beef stock
- Meanwhile, preheat the oven to 200°C/400°F/Gas 6, and make the dumplings. Sift the flour into a bowl and stir in the suet, salt and chopped parsley. Stir the horseradish into 6 tbsp water and add to the dry ingredients, mixing to form a soft, sticky dough.
- Roll into 8 small balls and arrange on top of the casserole, around the edge of the dish. Cook in the oven for 20 to 25 minutes, or until the dumplings have risen and turned golden.
Calories: 803 kcal
Carbohydrates: 72 g
Protein: 36 g
Fat: 39g
Saturated Fat: 16 g
Cholesterol: 85 mg
Sodium: 472 mg
Potassium: 1526 mg
Fiber: 8 g
Sugar: 15 g
Vitamin A: 10876 IU
Vitamin C: 35 mg
Calcium: 93 mg
Iron: 5 mg