FBD

Old Dark Casserole

Rustic beef chuck braised in dark beer and tomato paste with carrots, celery, onions, garlic, and mushrooms — a rich, warming casserole cooked low and slow.

OtherBeefIntermediate120 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 lb chuck steak, cut into 1-inch pieces
  • 2 tbsp seasoned flour
  • 2 tbsp vegetable oil
  • 2 tbsp tomato paste
  • 12 oz dark beer
  • 0.5 cup beef stock
  • 2 tbsp chopped fresh thyme
  • 2 onions, roughly chopped
  • 6 clove garlic, crushed
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 8 oz mushrooms, halved if large
  • 1 to taste salt and pepper

Instructions

  1. 1

    Preheat oven to 325°F. Dust chuck steak pieces with seasoned flour.

  2. 2

    Heat oil in a frying pan and brown the meat. Transfer to a casserole dish.

  3. 3

    Add tomato paste to the pan and stir over low heat until it darkens to a brown-red color.

  4. 4

    Stir in dark beer, stock, and thyme. Pour into the casserole with onions, garlic, carrots, celery, and mushrooms.

  5. 5

    Season with salt and pepper. Cover and cook at 325°F for 1½ to 2 hours until meat is tender.