English Beef and Ale Casserole

Ingredients:

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

Instructions:

1.     Preheat oven to 160°C (320°F).

2.     Brown the beef: In a large, heavy-based pot (like a Dutch oven), heat 1 tablespoon of olive oil over medium-high heat. Add the beef chunks in batches (don’t overcrowd the pan), and brown them on all sides. Remove the beef and set it aside.

3.     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 an additional 3-4 minutes.

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

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

6.     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 has started to bubble, add the beef stock, Worcestershire sauce, thyme, bay leaves, and a pinch of salt and pepper.

7.     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.

8.     Cook in the oven: Let the casserole cook for 2.5 to 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.

9.     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 flavor are perfect for soaking up the rich gravy.
• How to make: Boil peeled potatoes until tender, then mash them with butter, cream (or milk), salt, and pepper. For extra richness, add a little garlic or cheese if desired.

2. Buttered Peas

• The sweetness of peas balances the deep flavors of the beef and ale casserole. They’re quick, simple, and add a pop of color to your plate.
• How to make: Simply steam or boil peas and toss them with butter, a pinch of salt, and some fresh mint if you like.

3. Yorkshire Puddings

• A true English classic! These fluffy, golden puddings are perfect for dipping into the casserole gravy.
• How to make: Whisk together equal parts eggs, flour, and milk (about 1 cup each), with a pinch of salt. Pour the batter into a hot muffin tin with a little oil in each cup, then bake at 220°C (430°F) for 20-25 minutes until they’re puffed and golden.

4. Roast Vegetables

• Roasted root vegetables like carrots, parsnips, and potatoes make for a flavorful, earthy side dish. Their sweetness complements the savory beef casserole perfectly.
• How to make: Toss your favorite root vegetables in olive oil, salt, and pepper, and roast them in a hot oven (200°C/400°F) for about 25-30 minutes, until tender and caramelized.

5. Sautéed Greens

• A simple sauté of spinach, kale, or Swiss chard adds a nice touch of color and freshness to the meal.
• How to make: Sauté the greens in olive oil with garlic and a pinch of chili flakes for some extra flavor.

6. Crusty Bread

• A good, hearty loaf of crusty bread is always a great side to mop up the rich gravy from the casserole.
• How to serve: Slice it thick and serve it warm with a little butter.

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.
• How to make: Simply cook apples with a bit of sugar, lemon juice, and cinnamon until soft, then mash or blend into a smooth sauce.