BEEF AND BEER CASSEROLE

There's nothing like a hearty casserole to feed the family on a cold night. Instead of cooking this recipe in the oven because I wasn't going to be home I simply followed steps 1-4 then threw it in my slow cooker and left it while I was out and came home later that night to that beautiful aroma of a cooked meal as soon as I opened the front door. This Beef and Beer Casserole appeals to the guys because it has beer in it, but even for those of you like me who don't like the taste of beer, you won't taste it at all, you'll be too busy marvelling at how the meat just melts in your mouth.

                                                       BEEF AND BEER CASSEROLE


 1 Kg Chuck or Boneless Shin/Gravy beef
6 whole baby Onions, peeled
2 whole peeled cloves Garlic
2T Plain Flour
2 cups Beef Stock
A good shake each of Worcestershire Sauce and Soy Sauce
375ml bottle of Ale OR beer or a 440ml bottle of Guinness
2 T Brown Sugar                 

1. Preheat oven to 180 degrees celsius. Cut beef into cubes. Season with
   salt and pepper, add 2 T of oil and mix well. Heat a large frypan over a 
   medium-high heat.


2. Brown beef in two or three batches. Remove each batch and place in a
    casserole dish.


3. Reduce heat in the pan, add a little oil, add onions and garlic cloves, cook
    for 12 minutes and stir occasionally.

4. Sprinkle in flour and stir until the onion and garlic are coated. Gradually 

    pour in the stock, stirring well. Add the worcestershire and soy sauce, beer 

    and sugar, stirring until the mixture boils.


5. Add it to the cassserole dish,stir to combine. Cover the casserole dish, 
   place in oven, and cook until the beef is very tender, up to 3 hours,   
   depending on the cut. Stir every 40 minutes or so, add water if needed to 
   keep the ingredients just covered.Serve with mashed potato and beans. 
    Serves 6