Whiskey & black beer beef casserole
SERVES 4-6 | 20 MINS PREP | 4 HRS COOK TIME
INGREDIENTS
500g diced beef
- 50ml canola oil, for frying
- 35g butter
- 300g button mushrooms
- 6 garlic cloves, crushed
- 6 shallots, thinly sliced
- 1 tsp finely chopped fresh thyme
- 6 pearl onions, whole and peeled
- ½ tsp chopped tarragon
- 500ml beef bone broth
- 150ml beer, black or dark beer
- 1kg baby potatoes
- 50ml olive oil
- 200ml cream
- 4 Tbsp whiskey
- 2 Tbsp honey
- 2 Tbsp honey
- 1 Tbsp chopped fresh parsley
- 1 Tbsp finely chopped chives
Serve with seasonal vegetables
METHOD
In a heavy-based pan or hob-safe casserole dish, brown the seasoned diced beef with a little oil, then remove from the pan. Do this in two batches.
In the same pan, add butter, whole mushrooms, garlic, shallots, thyme and pearl onions. Cook over a medium/high heat to give them some colour.
Add the beef back into the pan and reduce by three quarters.
Add in the tarragon, beer and bone broth, bring to a boil, then cover and leave to simmer gently for 2½ hours.
Stir occasionally and top up with a little water or bone broth if needed. The beef should be just covered with liquid.
Preheat the oven to 200ºC.
Boil the potatoes in salted water. Once cooked, drain and spread on a lined baking tray.
Crush the cooked potatoes with the bottom of a cup, drizzle with olive oil and season with salt and pepper.
Bake in the oven for approximately 25 minutes, until crispy.
Once the beef is tender, add in the cream, whiskey and honey. Bring to a boil then season with salt and pepper.
Finish with chopped parsley and chives. Sprinkle with fried shallots and serve with crispy crushed potatoes and seasonal vegetables.
Recipe and image thanks to recipes.co.nz
