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Beef and Beer Toasties

The Ultimate Toasted Sandwich Recipe

4

Serves

15 mins

Prep Time

2 hrs 40 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Is there anything more comforting and familiar than a toastie? If you're looking for some simple comfort food to get you through the colder months then you'll love Kathy Paterson's beef and beer toastie! Packed full of flavour, these toasties are a safe-bet crowd pleaser.

This recipe is from Kathy Paterson's cookbook, 'Meat & Three'.

Is there anything more comforting and familiar than a toastie? If you're looking for some simple comfort food to get you through the colder months then you'll love Kathy Paterson's beef and beer toastie! Packed full of flavour, these toasties are a safe-bet crowd pleaser.

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Casserole/Slow,

Family Favourites,

Lunch,

Ingredients

Beef

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750g Quality Mark cross-cut blade

i

or chuck steak

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2 tbsp olive oil

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2 onions

finely sliced

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2 garlic cloves

crushed

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1 tbsp white flour

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200ml beer

i

brown ale, or pick to suit your taste

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300ml water

hot

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1 bay leaf

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2 sprigs fresh thyme

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3 stalks parsley

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a pinch nutmeg

grated

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1 tsp apple cider vinegar

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sea salt

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black pepper

Toasties

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50g butter

softened

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8 slices ciabatta bread

or other rustic-style bread

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4 tbsp mayonnaise

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1 tbsp mustard

mild

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4 thick slices cheddar cheese

Method

Beef

Toasties

1

Preheat the oven to 170°C.

2

Cut the beef into 3cm pieces and rub in the oil.

3

Heat a large frying pan over medium-high heat (but on the high side).

4

Add the beef, in batches so as not to overcrowd the pan, and brown quickly on both sides. Transfer to a casserole dish as you go.

5

Lower the heat, add the onions and cook for 5-7 minutes until they begin to soften.

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6

Add the garlic and cook for a further 30 seconds.

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7

Sprinkle in the flour and stir in. Pour in the ale and water and stir to combine.

8

Tie the bay leaf, thyme and parsley stalks with kitchen string and add to the pan with the nutmeg and vinegar.

9

Season with salt and freshly ground black pepper.

10

Increase the heat and bring the ale mixture to the boil, then pour over the meat in a casserole dish.

11

Cover with the lid and place in the oven to cook for 2 ½ hours, until the meat is tender.

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