Steak and Ale Casserole

By Addie

“Enjoy a slow-cooked casserole of melt-in-your-mouth beef in a rich gravy topped with golden slices of seasoned bread.”

Ingredients

• 2 Tablespoon sunflower oil
• 2 1/4 pound chuck roast, cubed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large onion, sliced
• 2 Tablespoons all-purpose flour
• 2 cups beef or vegetable broth
• 1 cup ale or beer
• 2 Tablespoons firmly packed dark brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 Tablespoon each chopped parlsey and thyme
• 1 small French bread, sliced

Preparation

Step 1

Preheat oven to 325°F. Heat the sunflower oil in a heavy skillet over medium heat. Season the beef with the salt and pepper. Add the beef to the skillet and cook, in batches, until browned on all sides, about 8 minutes. Transfer the beef to an ovenproof casserole dish.


Add the onion to the skillet and cook over low heat until softened, about 5 minutes. Stir in the flour and cook for 1 minute longer. Stir in the broth, ale and brown sugar and bring to a boil. Pour the mixture over the beef in the dish. Cover and bake for 2 hours.


Add the onion to the skillet and cook over low heat until softened, about 5 minutes. Stir in the flour and cook for 1 minute longer. Stir in the broth, ale and brown sugar and bring to a boil. Pour the mixture over the beef in the dish. Cover and bake for 2 hours.


Grandma's Secret Tip

Turn this dish into a country-style stew by adding 3/4 lb. peeled, cubed root vegetables, such as carrots and potatoes, in Step 2.