Nigel Slater - Beef and ale casserole
A perfect winter warmer, Nigel Slater’s Beef and ale casserole is full of deep flavours, succulent beef and flavoursome gravy. Get it bubbling away for a long, slow cook on a low heat.
Nigel creates an apple sauce to accompany his beef and ale casserole which at first is an odd combination considering how apples are usually paired with pork recipes, but the sharpness is a welcome edge to the round hearty flavours provided by the casserole.
Ingredients for Nigel Slater's Beef and ale casserole
- 750g stewing beef
- Tablespoon Redcurrent jelly
- 3 bay leaves
- 2 heaped tablespoons plain flour
- 2 small bottled of Trappist beer
- 2 onions
- Bunch of thyme sprigs
- Large thumb of butter
Ingredients for the apple sauce
- 3 Bramley apples
- Thumb of butter
- Sugar to taste
- Teaspoon ground cinnamon
- Preheat your oven to 180 degrees C.
- Chop your beef into large chunks, consider the number of people you will be serving to here.
- Chop the onions and set to one side.
- Brown your beef in your casserole pan with salt, pepper and a large knob of butter.
- Remove your beef and add your chopped onions, thyme and bay leaves. Add more butter if needed.
- Once the onions have softened, add the flour and mix together before adding all of the beer.
- Thoroughly mix the flour and beer mixture until the flour has completely dissolved.
- Add the beef pieces and juices place the lid on the casserole and place in the oven for at least one and a half hours.
- Stir in the redcurrant jelly before serving.
- Peel and roughly chop your Bramley apples.
- Add the apples to a pan with butter and a little water.
- Simmer the ingredients until the apples have softened.
- Add cinnamon and sugar to taste and mix thoroughly.