English Beef and Ale Casserole

Ingredients:

• 1 kg beef chuck, cut into chunks
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 parsnips, sliced (optional, but adds a nice sweetness)
• 2 tablespoons tomato paste
• 2 tablespoons plain flour
• 500ml stout or ale, such as Guinness or any dark ale
• 300ml beef stock
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• Fresh parsley (optional, for garnish)

Instructions:

Preheat oven: Preheat the oven to 160°C (320°F).

Brown the beef: In a large, heavy-based pot, such as a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef chunks in batches, making sure not to overcrowd the pan, and brown them on all sides. Remove the beef and set it aside.

Cook the vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the onions and garlic and sauté for about 5 minutes, until softened. Add the carrots and parsnips, and cook for another 3–4 minutes.

Add the tomato paste: Stir in the tomato paste and cook for 2 minutes to bring out its flavour.

Thicken the sauce: Sprinkle the flour over the vegetables, stir well, and cook for another 2 minutes to remove the raw flour taste.

Deglaze the pot: Slowly pour in the stout or ale while stirring to loosen any browned bits stuck to the bottom of the pot. Once the liquid starts to bubble, add the beef stock, Worcestershire sauce, thyme, bay leaves, and a pinch of salt and pepper.

Simmer: Return the browned beef to the pot, making sure it’s submerged in the liquid. Bring to a simmer, cover with a lid, and transfer the pot to the oven.

Cook in the oven: Let the casserole cook for 2.5–3 hours, or until the beef is tender and the sauce has thickened. Check it occasionally, adding a bit of water or stock if it looks too dry.

Finish and serve: Taste and adjust seasoning with salt and pepper. Remove the bay leaves. Garnish with fresh parsley, if desired.

What Goes With It:

1. Creamy Mashed Potatoes
   Mashed potatoes are the classic accompaniment to any stew or casserole. The creamy texture and mild flavour are perfect for soaking up the rich gravy.
2. Buttered Peas
   The sweetness of peas balances the deep flavours of the beef and ale casserole. They’re quick, simple, and add a pop of colour to your plate.
3. Yorkshire Puddings
   A true English classic, these fluffy, golden puddings are perfect for dipping into the casserole gravy.
4. Roast Vegetables
   Roasted root vegetables like carrots, parsnips, and potatoes make for a flavourful, earthy side dish. Their sweetness complements the savoury beef casserole perfectly.
5. Sautéed Greens
   A simple sauté of spinach, kale, or Swiss chard adds a nice touch of colour and freshness to the meal.
6. Crusty Bread
   A good, hearty loaf of crusty bread is always a great side to mop up the rich gravy from the casserole.
7. Apple Sauce
   Though more commonly paired with pork, a touch of apple sauce can work nicely to cut through the richness of the casserole with a bit of sweet-tart contrast.