After just a few hours, this classic beef stew becomes meltingly tender and cover in a rich, deeply flavored sauce.
Mushroom Bacon Ale Casserole
- 1 lb beef stewing steak cut into large cubes
- Plain flour
- 4 slices bacon snipped into chunks
- 2 sticks celery, cut into small dice
- 4 carrots, cut into chunky rounds
- 2 onions, diced
- 4 cloves garlic, crushed
- 1 large bowl chestnut mushrooms, sliced
- 2 cups of dark ale – we used Poacher’s Choice by Badger
- 1 lb chopped tomatoes
- 2 fresh bay leaves
- 6 sprigs fresh thyme
- Fry the bacon bits in a frying pan until starting to crisp. Put to one side, reserve the fat.
- Shake the beef and oxtail pieces in flour in a plastic bag – this ensures they get a nice light even coating.
- Then, fry them all in small batches in the bacon fat, until seared on all sides. Put to one side.
- Fry the onions until softened then add the garlic quickly for no more than a minute, making sure it sizzles nicely without burning.
- Place all remaining ingredients (except mushrooms) in a casserole, cook on a very low heat simmering gently for about 3 hours until the meat is tender and everything has gone all rich and intense.
- Just before you eat the stew fry up the fresh mushrooms and add them to the dish at the last minute to avoid them becoming really soggy.