DARK LAGER BEEF, BACON & MUSHROOM CASSEROLE SERVED WITH CHEESY TOASTED GARLIC POTATOES
BY CHERYL MISHIO 2021
INGREDIENTS
1kg beef chuck or blade steak (boneless) diced into 1″ cubes
3 Tbsp flour
3 Tbsp Olive oil
1 tsp crushed peppercorn
1 tsp sea salt
1 tsp smoked paprika
2 cups button mushrooms – halved
3 rashers bacon
1 bay leaf
fresh thyme
6 large potatoes (peeled & halved)
1/2 cup cream
1/2 cup grated sharp cheddar
4 cloves garlic that have been slow roasted in Olive oil until soft/ mushy (whole garlic cloves wrapped in aluminium foil with olive oil – roasted at 160 degrees in oven for approx. 25 mins)
METHOD
Season diced beef with salt, pepper & paprika… sprinkle over flour until all pieces are lightly coated. Heat olive oil in heavy bottomed pan then add beef, brown the beef – searing each piece (this should be done in a few batches not to overcrowd the pan) put seared beef cubes into an oven proof casserole dish (or place in slow cooker), sauté the bacon then add the mushrooms…once bacon & mushrooms are seared deglaze pan with Sydney Brewery Dark Lager …. pour bacon, mushroom, dark lager over beef. Add bay leaf & thyme …cover with lid and cook at 150 degrees for 3 hours (of in slow cooker) …. After 3 hours the braising sauce will thicken & beef will be succulent & tender.
Cheesy Garlic Potatoes:
Boil potatoes until soft, drain water & mash the potatoes (I use a handheld mixture to whip them) add cream, roasted garlic cloves & 1/2 of the grated cheddar – season to taste with salt & pepper.
Place beef casserole in centre of shallow round casserole dish…. pipe mashed potatoes around the edge, top with remaining grated cheddar cheese. Bake this in the oven at a high temperature for approx. 8 mins until potatoes are golden & cheese melted…. top with additional fresh thyme & serve