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Member recipe

Beef, Ale & Walnut Casserole

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Servings

Serves 4

Traditional beef and Ale Casserole with Opies Famous Pickled Walnuts

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 kg (2 1/2 lb) chuck steak cut into 2.5cm (1 in) cubes
  • 1 large onion diced into 1 cm (1/2 in) cubes
  • 50g (2 oz) plain flour
  • 500ml (18 fl oz) beef stock
  • 500ml (18 fl oz) strong ale
  • 25g (1 oz) tomato puree,
  • 2 heaped teaspoons dried thyme
  • 2 bay leaves
  • 15g (1/2 oz) granulated sugar
  • salt and pepper (season to taste)
  • 1 jar (390g) Opie's pickled walnuts, drained and cut into halves

Method

    1. Pre-heat oven to 160 C/325 F/ Gas Mark 3. Heat oil in large flameproof casserole, add beef, and cook over moderate to high heat for 2-3 minutes until browned all over.
    2. Using a slotted spoon remove beef from casserole to a plate. Fry onion in casserole, stirring occasionally, for a few minutes until soft, not coloured. Add flour and cook stirring continuously for 1 minute. Add beef stock, ale, tomato puree, thyme, bay, sugar slt and pepper and bring to boil, stirring until smooth and thickened.
    3. Return beef to the casserole, and bring back to boil. Cover casserole and cook in pre-heated oven, for approximately 2 hours or until tender.
    4. Add walnuts for the last 20-30 minutes of cooking.

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