Creamy Whiskey and Black Beer Beef Casserole
Rich, creamy and elegant for the depths of winter
4 - 6
Serves
Prep Time
4 hrs
Cook Time
Recipe author
Andrew Clarke
Loaded with aromatics, the depth of the whiskey and beer are countered with the cream and honey to result in a stunning, rich casserole that the whole family will love.
Recipe is courtesy of Greenlea Butchers Shop
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Ingredients
Ingredients
500g Quality Mark diced beef
50ml canola oil
for frying
35g butter
300g button mushrooms
6 garlic cloves
crushed
6 shallots
thinly sliced
6 pearl onions
whole and peeled
1/2 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 crisp fried shallots
1 Tbsp chopped fresh parsley
1 Tbsp finely chopped chives
1 tsp finely chopped fresh thyme
Method
Method
1
In either 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.
2
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.
3
Add the beef back into the pan and reduce by three quarters.
4
Add in the tarragon beer and bone broth, bring to a boil, then cover and leave to simmer gently for 2 ½ hours.
Start Timer
5
Stir occasionally and top up with a little water or bone broth if needed. The beef should be just covered with liquid.
6
Preheat the oven to 200 º C.
7
Boil the potatoes in salted water. Once cooked, drain and spread on a lined baking tray.
8
Crush the cooked potatoes with the bottom of a cup, drizzle with olive oil and season with salt and pepper.
9
Bake in the oven for approximately 25 minutes, until crispy.
10
Once the beef is tender, add in the cream and honey. Bring to a boil then season with salt and pepper.
11
Finish with chopped parsley and chives. Sprinkle with fried shallots and serve with crispy crushed potatoes.
