Beef stew is among the simplest dishes to prepare, and I’ve made it several times in recent years. But, after making a few beer-based dishes, I thought about trying a beer-based beef casserole. But which beer goes best with a beef casserole?
When it comes to casseroles, slow cookers are the best. They truly make something very spectacular without the cost of using your oven all day. I used to believe that casseroles were only for the unimaginative, but I’ve learned to enjoy the flavor and comfort that a well-made casserole can provide.
Of course, there are numerous versions, and my usual dilemma is whether to use a beer base or a red wine base but this time, it is the beer base because it goes so well with the cheesy cobbler topping. When you don’t feel like cooking, this choice is perfect for the freezer because you can freeze in individual servings and enjoy a delicious dinner in minutes. Or a snack for your husband with a voracious appetite!
For many years, wine was the preferred alcoholic beverage for cooking. It makes sense because wine is tasty and goes well with a variety of meals. Beer, on the other hand, is frequently ignored. It is absurd since, when you think about it, beer has several advantages over wine.
For beginners, beer is less expensive to use. You need to open one large bottle only to use a small amount to cook dishes with wine. For example, I have to open a whole white or red wine bottle to pour into my roast chicken. When it comes to beer, open a small bottle or can and you’re good to go.
I know you’ve been waiting for this, so here’s the recipe that comes from Simon and Alison Holst’s slow cooker book that I have.
Ingredients for Beef and Beer Casserole
For beef and beer casserole
- 700g chuck or other stewing steaks
- 2 medium onions, finely chopped
- 1-2 cloves garlic, finely chopped
- 2 rashers bacon, chopped
- 2 tsp oil
- 1 1/2 c beer
- 1 tbsp golden syrup or treacle
- 1 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp salt
For the cheese cobbler topping
- 200g self-raising flour
- 1 tsp salt
- 6 tbsp chilled butter, cut into pieces
- 100g cheddar, grated
- 1 big handful of chives, chopped
- 2 large eggs
- 70ml whole milk
Here’s how you will prepare Beef and Beer Casserole
Beef and Beer Casserole
- Turn the slow cooker on high and spray with nonstick cooking spray.
- Cut the beef into 2cm cubes, removing the fat but keeping the connective tissue since it will tenderize as it cooks.
- Fill the slow cooker halfway with water.
- In a large frypan, lightly brown the onions, garlic, and bacon in the oil for 5 minutes. Meanwhile, combine the rest of the ingredients with the meat.
- When ready, add the pan contents, mix everything well, and cover with a lid.
- Reduce the heat to low and cook for 6-8 hours before serving; taste and adjust with more salt or brown sugar if needed.
- Fifteen minutes before serving, thicken the liquid with cornflour blended to a thin consistency with water and heat on high.
Cheese Cobbler topping
- Sift the flour and salt together, then massage in the butter and add the cheese and chives.
- Whisk the eggs and milk together, then incorporate them into the flour mixture, which should be rather sloppy.
- Spread spoonfuls of cobbler dough over the casserole’s top (you can do this in one large dish or individual ones, adjust the cooking time to suit).
- Brush with additional milk and bake for 35 minutes, uncovered, until the cobbler is brown.
There is no doubt that everyone will enjoy this dish. The taste of beer in the beef and the twist of cobbler cheese give justice to the food, aside from the fact that the beef achieves its tenderness because of the slow cooking process. It is indeed a recipe you must try, and it will fit for any occasion that everyone will surely love.