Slow cooked beef in ale
- For the stew:
- 2 tbsp olive oil
- 25g butter
- 900g onions, peeled, halved and each cut into quarters
- 2 tsp sugar
- 2 x 501g packs Asda Braising Steak, cut into 10cm pieces
- 1 bay leaf
- 1 tbsp fresh thyme leaves
- 2 tbsp plain flour
- 500ml ale
- 300ml beef stock
- For the mustard croûtes:
- 50g butter, softened
- 3 tsp Dijon mustard
- 6 slices bread, cut from a small French stick
- Fresh thyme leaves
Pre-heat the oven to 200C/180C Fan/Gas 6. Heat a non-stick roasting tin. Add the onions and sugar and bake, covered with foil, for 30 minutes. Remove the foil and cook for 15-20 minutes or until caramalised. Reduce the oven to 150C/130C Fan/Gas 2.
Add the remaining oil to a frying pan and sear the pieces of beef on all sides (do this in batches) and season. Spoon the cooked onions into a shallow ovenproof dish and add the beef. Scatter over the bay leaf and thyme leaves.
Sprinkle the flour over the base of the frying pan and cook for a few seconds until lightly toasted. Add the ale and stock and bring to a rapid boil. Pour over the beef, cover with a lid or foil and cook in the oven for 3 hours.
Just before the 3 hours are up, make the croûtes. Mix the butter and mustard together and spread over the bread slices. Scatter over the thyme leaves and place on top of the stew. Cook uncovered for 15 minutes or until the croûtes are crisp and a light gold brown.
Please drink responsibly. For the facts, visit drinkaware.co.uk.