Bistro Style Beef In Beer

Bistro Beef In Beer is perfect for an adult get-together, sit around the table and enjoy great food and good company 😊

Don't those shiitake mushrooms look good! They go so well in this beef casserole, which is served with a herby nut topping. It also freezes well, which can be a bonus!

Ingredients
Serves 10 (or adjust as necessary)
14g carb per serving
4 tbsp. olive oil
1.5 kg (3lb 3½oz) chuck steak, cut into bite-size pieces
450 g (1lb) button onions or shallots, peeled and left whole
3 fat garlic cloves, crushed
2 tbsp. demerara sugar
350 g (12oz) shiitake mushrooms
2 tbsp. each plain flour and English mustard powder
450 ml (¾ pint) Continental-style beer
A few fresh thyme sprigs
2 bay leaves

For the gremolata topping
Ingredients
80 g flat-leafed parsley, chopped
Coarsely grated rind of 2 oranges, plus juice of 1 orange
50 g (2oz) walnut pieces, toasted and roughly chopped
2 red onions, peeled and very finely chopped

Method
1. Preheat the oven to 150ºC (130ºC fan) mark 2. Heat half the olive oil in a large flameproof ovenproof casserole until sizzling. Brown meat, a few pieces at a time, adding the remaining oil if needed. Be careful not to overcrowd the pan or the meat will stew rather than brown. Every piece should be dark brown - the colour adds richness to the final flavour. Transfer each batch of meat to a plate while you brown the remainder.
2. Add onions to the pan and cook over a medium heat, stirring constantly for 5min or until they're beginning to soften and colour. Add garlic and sugar; fry for 4-5min or until onions are soft and caramelised. Add mushrooms and cook for 2-3min.
3. Turn the heat down and return all the meat and any juices to the casserole. Add the flour, mustard and plenty of seasoning and stir in with a wooden spoon. Gradually pour in the beer, stirring as you go. Bring slowly to a gentle simmer, add thyme and bay leaves and cover with a tight-fitting lid.
4. Put the casserole in the oven and cook for 3-3½hr. The beef should be tender and the sauce dark and rich. Season to taste. If making ahead, cool and freeze for up to one month in a freezer-proof container.
5. If serving from frozen, thaw overnight at cool room temperature. Preheat oven to 180ºC (160ºC fan) mark 4. Slowly bring beef to the boil in the casserole. Cover and reheat for 25-30min. Then mix together all the gremolata ingredients. Serve separately to scatter over the stew.
From an original recipe seen here 

Bistro Style is a typically robust, earthy dish.

This blog brings a variety of recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan