Braised Beef with Ale & Mushrooms
Posted Saturday 14th January 2017
No-one does a winter warmer like a Butcher! Hearty red meats, slow cooked and satisfyingly tasty and tender is quite literally the definition of a winter warmer.
Braised Beef with Ale and Mushrooms
Ingredients
- 650g Stewing steak – cut into large dice
- 60g Plain flour
- 250g Onions – cut into 1 inch dice
- 175g Flat field mushrooms – in strips
- 250g Button mushrooms – cut into halves
- 10g Garlic – finely chopped
- 50ml Olive oil
- 5g Dried ceps (porcini)
- 300ml Pale Ale
- To taste Sea salt & pepper
- To cover Water
Method
- Dry the meat on a kitchen towel, dust with flour, brown in hot olive oil until dark golden
- Add the onions & garlic, sweat well giving a little colour
- Add the dried ceps and fresh mushrooms, cook out
- Add the ale, cook for 10 mins
- Just cover with water, place lid on pan and place in a low oven 150 C for approximately 1 ½ hours
- When cooked remove from the oven, allow to rest slightly
- Great with creamy mash
- Or add a pastry top for a delicious pie
No winter warming meal is complete without a generous glass of red to go with it and when the weather turns cold there is no better grape variety than Malbec to give you that inner glow.
Mil Historias Malbec is a fruity full bodied red with a bright ruby to dark purple in colour with complex flavours and the Luigi Bosca Signature Malbec is a rich, intense, spicy, medium-bodied red wine. Both go fantastically well with red meat.
Cosy up to that fire and enjoy!
