Boozy Beef served with mashed potatoes and peas is comfort food at it's best.
Every party seems to have someone who will leave behind a bottle of dodgy tasting Ale (often low alcohol) that sits in your fridge for all eternity because nobody wants to try it.
So here's what to do with it.....
I've used Stewing beef (can often be found cheap in the reduced section) but you could use another cut if you prefer.
Your house will smell like a brewery but the alcohol will cook off and its fine to serve to the whole family.
You can also make this with red wine stock cubes instead of ale. Failing that use Guiness or Stout.
I've used Pink Himalayan salt mixed in the flour as I find it has less sodium than table salt but table salt or sea salt is fine to use.
Tip- Add streaky bacon at the start and you've got yourself a boeuf bourguignon.
This can also be cooked in the Slow Cooker-8 hours on Low or 4-5 hours on high.For cheaper cuts of meat it is best to cook on Low for longer to let the meat soften.
A handy hint for cheap cooking wine is don't throw away red wine that's been open a couple of days and tastes like vinegar. It may not be any good for drinking but it will be fine to cook with for weeks as long as the lid is on. You can even add the dregs of another bottle to it.
Or freeze it-Pour into Icecube trays, place in the freezer and once frozen store them in a ziplock bag.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Slice the beef into cubes
Slice the Onion
Chop the celery
Chop the carrots
Slice the mushrooms
Crush the Garlic
Add the flour,salt and pepper to a bowl.
Mix through.
Add the beef and stir till fully coated in the seasoned flour.
Add the oil to a large pan on a medium heat.
Add the seasoned beef and fry till browned but not cooked- 3-4mns.
Remove the beef from the pan,cover and set aside.
Add the onion to the same pan and fry till it begins to soften (2-3mins.)
Add the garlic,celery, carrots and mushrooms.
Stir through.
Fry for another couple of minutes
Add the beef back into the pan.
Add the stock cubes or a good dollop of bovril paste.
Stir through,
then add the beer/ale.
Top up with a little water and bring to the boil.
Reduce the heat right down so it's just simmering lightly with the lid on.
Cook for around an hour to an hour n a half or until the beef is so soft you could chew it with your tongue.
Once cooked, taste and adjust the seasoning if needed.
Too tart? Add a tsp of sugar.
Too thick? Add a little water
Serve hot with mash potatoes and peas...or any vegetables of your choice
Easy swaps :-
Stewing beef for braising steak.
Beer for alcohol free beer,
red wine/stock cube
Flour for cornflour.
Carrots for Sweet potatoes.
Bovril for Marmite or tomato purée.
Himalayan salt for table salt.
Slow Cooker-8 hours on Low or 4-5 hours on high.
Tip- add 1 to 2 Tbsp of tomato purée to help tenderis the beef and give it a rich taste.
Tip- Add streaky bacon at the start and you've got yourself a boeuf bourguignon.
Ingredients
Directions
Prep:-
Slice the beef into cubes
Slice the Onion
Chop the celery
Chop the carrots
Slice the mushrooms
Crush the Garlic
Add the flour,salt and pepper to a bowl.
Mix through.
Add the beef and stir till fully coated in the seasoned flour.
Add the oil to a large pan on a medium heat.
Add the seasoned beef and fry till browned but not cooked- 3-4mns.
Remove the beef from the pan,cover and set aside.
Add the onion to the same pan and fry till it begins to soften (2-3mins.)
Add the garlic,celery, carrots and mushrooms.
Stir through.
Fry for another couple of minutes
Add the beef back into the pan.
Add the stock cubes or a good dollop of bovril paste.
Stir through,
then add the beer/ale.
Top up with a little water and bring to the boil.
Reduce the heat right down so it's just simmering lightly with the lid on.
Cook for around an hour to an hour n a half or until the beef is so soft you could chew it with your tongue.
Once cooked, taste and adjust the seasoning if needed.
Too tart? Add a tsp of sugar.
Too thick? Add a little water
Serve hot with mash potatoes and peas...or any vegetables of your choice
Easy swaps :-
Stewing beef for braising steak.
Beer for alcohol free beer,
red wine/stock cube
Flour for cornflour.
Carrots for Sweet potatoes.
Bovril for Marmite or tomato purée.
Himalayan salt for table salt.
Slow Cooker-8 hours on Low or 4-5 hours on high.
Tip- add 1 to 2 Tbsp of tomato purée to help tenderis the beef and give it a rich taste.
Tip- Add streaky bacon at the start and you've got yourself a boeuf bourguignon.