Lacto Beef Casserole
This hearty Beef and Beer Casserole is rich, flavourful, and perfect for cold days. The beer tenderises the beef and adds depth to the sauce.
Ingredients:
1 kg Beef Chuck or Stewing Beef (cut into chunks)
2 tbsp Plain Flour
2 Onions (roughly chopped)
2 Carrots (peeled, thickly sliced)
2 Celery Stalks (chopped)
200g Mushrooms (chopped thickly)
330ml (1 bottle) Lacto
2 tbsp Tomato Paste (kunserva)
1 tbsp Brown Sugar
2 Bay Leaves
1 tsp Dried Thyme
Salt and Pepper (to taste)
Method:
Preheat your oven to 160°c
Toss the beef chunks in flour, shaking off any excess.
Heat 1 tbsp of oil in a heavy-bottomed casserole dish over medium heat.
Brown the beef in batches, removing them to a plate once browned.
Add the remaining oil to the pot. Sauté the onions, carrots, celery, and mushrooms until softened (about 5 minutes).
Pour in the beer, scraping the bottom of the pot to release any browned bits.
Return the beef to the pot. Add the beef stock, tomato paste, Worcestershire sauce, brown sugar, bay leaves, thyme, and a generous pinch of salt and pepper. Stir to combine.
Cover the casserole dish with a lid and place it in the oven.
Cook for 2 1/2 to 3 hours, stirring occasionally, until the beef is tender and the sauce is thickened.
Remove bay leaves before serving.
Serve the casserole with creamy mashed potatoes, and crusty Maltese bread.
Tips:
• Slow Cooker Option: Cook on low for 6-8 hours or high for 4-5 hours.
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