Beef and Ale Casserole with Rarebit Topping
Preparation time 30 minutes
Cooking time 3 hours 15 minutes
1.5kg (3lb 6oz) stewing steak, such as shin or chuck, cut into large chunks
3tbsp seasoned flour
25g (1oz) butter
1 large onion, sliced
2 garlic cloves, crushed
1tsp English mustard powder
2tbsp tomato purée
1tbsp Worcestershire sauce
1tbsp redcurrant jelly
500ml (18fl oz) ale (reserve 1tbsp)
600ml (1pt) good-quality fresh beef stock 2 bay leaves
400g (14oz) button mushrooms
for the rarebit topping
100g (4oz) Cheddar cheese, grated
2tsp wholegrain mustard
pinch cayenne pepper
½ free-range egg, beaten
1tbsp reserved ale
12 slices baguette, lightly toasted
1 Heat the oil in a casserole dish. Toss the beef in the flour; brown in batches. Remove the beef, pour in a splash of water and return to the heat, scraping the bottom of the pan to remove the juices. Set the beef aside.
2 Melt the butter in the casserole dish and add the onion and garlic. Fry for 5 minutes. Return the meat and any leftover flour, stir in the mustard and tomato purée, and cook for 2 minutes. Add the Worcestershire sauce, redcurrant jelly, ale, stock and bay leaves, bring to a simmer, then cover and simmer for 2 hours 30 minutes, stirring occasionally.
3 Add the mushrooms and simmer with the lid off for 45 minutes, until the sauce has thickened and the beef is tender. It will keep for 3 days in the fridge, or freeze for 1 month (defrost thoroughly before reheating).
4 For the rarebit, mix the Cheddar, mustard, cayenne, egg and reserved ale. Season and spread onto the bread. Place on top of the hot casserole (either in one large dish or in individual ovenproof bowls) and place under the grill until the mixture is golden.
Per serving: 653 calories, 23g fat (10g saturated), 42g carbohydrate
This recipe appeared in woman&home magazine in December 2010