Ah yes, Autumn. The time when all cooks thoughts turn to red wine and slow cooking. At least mine do. This very modest little dish has the wonderful distinction of combining two of man’s favourite things: Beef and Beer.
Plus, it is incredibly quick and easy to make and is just the ticket for a cold night in front of the fire with a cheeky red for company. As you may have gathered, I do like the combination of beef and alcohol so stay tuned next time for a wonderful version of the Italian classic: BEEF in BAROLO and in summer for Beef marinated in VODKA. Salute.
Preheat the oven to 150 C.
Sauté the onions and garlic in olive oil in a suitable casserole dish. Add the bacon and fry until brown. Remove from dish. Brown the meat well in small batches (don’t over crowd the pan!). Add the onions etc back into the pan. Pour in the Beer, add the thyme, several grinds of black pepper. Add the Tomato paste and bring to the boil.
Transfer to the oven and bake for 1 ½ to 2 hours.
Serve with Mash or Polenta with some grated parmesan thrown in as well….
- 2 teaspoons olive oil
- 1 kg of chuck steak cut into chunks
- 3 Onions Sliced
- 2 sprigs of thyme
- Black pepper
- 3 tablespoons tomato paste
- 2 cloves garlic crushed
- 2 rashers bacon diced
- 1 bottle of dark beer such as James Squire Porter