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Recipe
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Ingredients:
1 ½ chuck steak, trimmed and
cut into 1-inch cubes
3 tablespoons vegetable oil
3 medium onions, sliced
¼ lb. smoked streaky bacon,
chopped
1 clove garlic, crushed (optional)
2 tablespoons all-purpose flour
½ pint beer or ale
1/3 cup beef broth
1 tablespoon red wine vinegar
1 tablespoon light brown sugar
bouquet garni (parley, thyme,
bay leaf)
salt and freshly ground black
pepper
1 tablespoon finely chopped
parsley, to garnish
Mustard
Croutons:
2 large slices white bread,
crusts removed, each cut into
4 triangles or squares
2 teaspoons prepared English
mustard
vegetable oil, for frying
Preparation:
1. In a large saucepan or flameproof
casserole, heat the oil over
fairly light heat, and cook
the meat, a few pieces at a
time, until evenly brown all
over. Remove with a slotted
spoon to a plate and keep warm.
2. Reduce the heat and cook
the onions and bacon, stirring
occasionally, 5 – 7 minutes
until softened and beginning
to colour. Add the garlic, if
using, and cook 1 minute.
3. Add the flour and stir, scraping
the crusty bits off the bottom
of the pan. Cook until it begins
to brown. Stir in the beer and
broth and bring to a broil,
stirring. Return the meat to
the pan, then add the parsley.
Stir well, reduce the heat,
cover and simmer gently over
low heat 1 ¾ - 2 hours until
the meat is tender.
4. Spread both sides of the
bread triangles or squares with
mustard.
5. Heat oil in a skillet and
cook the croutons for a few
seconds until evenly browned
on all sides.
6. Drain on paper towels.
7. When the meat is tender,
check and adjust seasoning.
Serve hot, garnished with parsley
and the mustard croutons.
Time:
Preparation 25 minutes, cooking
2 hours.
Buying Guide: Ready-made
bouquet garnis are available
at supermarkets. Remember to
remove before serving.
Freezing: Cool quickly,
remove any excess solidified
fat and pack in a rigid container
or heavy-duty freezer bag. Seal,
label and freeze up to 3 months.
To use, thaw gently over low
heat, bring to boiling point
and cook for 20 minutes until
thoroughly heated.
Cook’s Tips: This
casserole can be cooked in the
oven at 350° for the same length
of time. Like most casseroles,
the flavour is improved is it
is made one day, cooled, then
reheated thoroughly the next
day.
Economy: If you use a
cheaper cut of stewing steak,
such as shin beef, the dish
will be less expensive, but
remember to trim away all the
fat and gristle. Shin beef is
tougher than chuck and will
need longer to cook –
at least an hour longer.
Calories: 620 calories
per portion.
Print recipes here
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