Beef and Ale Casserole with Isle of Mull Cheddar

  • Prep time
  • Difficulty easy
  • Serves 6
beef and ale casserole

Ingredients

  • 1kg Diced beef ( I used Longhorn, Native)
  • 1 tbs Plain flour
  • 1 Slug of olive oil
  • 1 x Onion, finely diced
  • 2 x Cloves garlic, finely sliced
  • ½ Bottle of ale, approx 275mls ( I used Guinness)
  • 450mls Stock
  • 1 dsp Isle of Mull cheddar, grated
  • Seasoning
  1. Preheat oven to 160°C, Gas 3.
  2. Add diced beef to a bowl along with flour and seasoning.
  3. Mix well to ensure an even covering of flour on meat.
  4. Add oil to a heavy based oven ready pan and brown the meat on a medium/high heat.
  5. Remove from pan and set aside.
  6. Add diced onion to pan, adding a little more oil if you think you need it.
  7. Cook for approx. 10 mins until beginning to soften.
  8. Add diced garlic and cook for 1-2 mins.
  9. Return meat to pan, add ale and stock and bring to the boil, stirring continuously.
  10. Remove from heat, place lid on tightly and put in oven for 2 to 2 ½ hrs or until meat is tender.
  11. Stir occasionally.
  12. Remove meat from oven and stir in grated cheese.
  13. Check seasoning.
  14. Serve.

Gaynor's Tip: Can easily be made in advance and is even better the day after it is cooked. Serve with mash and fresh vegetables.