Burton Ale Braised Beef
Tender chunks of British beef slowly braised in rich Burton pale ale with root vegetables and herbs until meltingly soft and savoury.
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
Equipment
- •casserole dish with lid
- •chopping board
- •chef's knife
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 32 g
- carbs
- 16 g
- fibre
- 4 g
- protein
- 48 g
- calories
- 580 kcal
Instructions
- 1
Preheat your oven to 160°C (140°C fan).
- 2
Season the beef generously with salt and black pepper, then toss in the plain flour until evenly coated.
- 3
Heat one tablespoon of oil in a large ovenproof casserole dish over medium-high heat on the hob.
- 4
Brown the beef in batches until deeply caramelised on all sides, transferring each batch to a clean plate.
- 5
Add the remaining oil, chopped onions, carrots, and celery to the casserole dish.
- 6
Cook the vegetables for five minutes until starting to soften and take on colour.
- 7
Stir in the garlic and tomato purée, cooking for one minute until fragrant.
- 8
Pour in the Burton pale ale, scraping the bottom of the dish with a wooden spoon to lift all caramelised bits.
- 9
Add the beef stock, Worcestershire sauce, thyme sprigs, bay leaves, browned beef, and resting juices back to the dish.
- 10
Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.
- 11
Braise in the oven for two and a half hours until the beef is fork-tender and the gravy is glossy.
- 12
Discard the thyme stems and bay leaves, taste the sauce, and season with extra salt and pepper if needed.
Chef's tips
Take the time to brown the beef properly in small batches, as this develops the deep savoury base for the gravy. If the sauce is thinner than you like after braising, bubble it gently on the hob without the lid for five minutes before serving. A traditional malty Burton pale ale provides authentic character, but avoid overly hopped modern IPAs which turn bitter when cooked down.
Ingredient substitutions
- Burton pale ale → traditional English bitter or stout
- braising steak → beef chuck or shin of beef
- vegetable oil → beef dripping or unsalted butter
Storage
Store cooled braised beef in an airtight container in the fridge for up to three days, as the flavour improves overnight.
Reheating
Reheat gently in a covered saucepan over medium-low heat on the hob, adding a splash of water or stock if the gravy has thickened.
Common mistakes to avoid
- •Crowding the pan during searing, which steams the meat instead of creating a deep brown crust.
- •Using a heavily hopped modern craft IPA that turns intensely bitter when reduced.
- •Cooking at too high a temperature, which toughens the beef fibres rather than gently tenderising them.
Serving suggestions
Cooked Burton Ale Braised Beef?
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