Beef Casserole with Beer and Onions

Name: Beef Casserole with Beer and Onions
Yield: Serves 6
Ingredients: Salt and freshly ground black pepper; A bouquet garni; Salt and freshly ground black pepper; 2½ lb/1.125 kg lean braising beef, cut into 1 ½-inch/4-cm cubes; 2½ lb/1.125 kg lean braising beef, cut into 1 ½-inch/4-cm cubes; 1 garlic clove, peeled and finely chopped; 4 onions, peeled and thinly sliced; 1 heaped tbsp plain flour; 1 rounded tsp sugar; ½ pint/285 ml water; ¾ pint/420 ml beer; 2 tbsp oil; 1 oz/28 g butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a good dish for an informal party in the winter. The secret of success with this recipe lies in browning the meat really well all over. If possible, make this the day before it is needed, leave overnight, and reheat in a moderate oven for 45 minutes. It is good served with baked potatoes, and with Cabbage Fried with Grainy Mustard, as much or as little mustard as you like.

Ingredients

Main course
Winter

Ingredients

Method