Saturday, 25 August 2012

Hobgoblin Casserole

This is nothing more than beef in beer; I named this after my favourite ale to make it with!  You could use any good beer, I just prefer the Wychwood Hobgoblin.  Wychwood’s Goliath is another very good one, or you could try one of the Black Sheep ales which are very good.

This is a bit of a cheat’s recipe in that I cut out quite a few corners because of time pressures.  With the flavour of the ale and the long slow cooking it makes little difference to the finished dish though! 


For two people : 

1 large onion, peeled and diced
1 large carrot, peeled and diced
½ lb of stewing beef
4 large mushrooms, cleaned and sliced thickly
1 sprig of rosemary washed and finely chopped
1tb Worcestershire sauce
1tb tomato puree
1tb flour
1 bottle of good ale/beer
Salt and pepper to taste 

Gently cook the onion and carrot in 1tb of olive oil for a few minutes, while you chop the rosemary. 

Add the beef to the onion and carrot and stir together, then add the rosemary and the flour and stir well.  Slowly add the beer (because it will froth up) and then the Worcestershire sauce, tomato puree, mushrooms and seasoning. 

Cook,covered in a slow oven for 2 ½ to 3 hours at 150oC/300oF/Gas mark 2


This is delicious served either with mashed potatoes, or brown rice and a green vegetable.


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