Beef in Local Shropshire Beer
recipe for Beef in Local Shropshire Beer has
been reproduced courtesy of Karen Thorne who runs the
Hopton House B&B in Shropshire and also runs the
Bed and Breakfast Academy.
House is a 4 star gold award B&B located in the
very beautiful south Shropshire hills. Just 10 miles
from Ludlow and close to the other market towns, Hopton
House is located in some stunning countryside. As well
as offering a luxurious B&B experience Karen also
runs training courses for people who want to set up
their own B&B. Shropshire is still relatively unknown
which means you can walk for miles without seeing another
soul. Hopton House has two very comfortable rooms -
both ensuite - and serves food made from the finest
of local ingredients. Guests go to rest, relax and recharge;
whether this is done by walking, exploring the local
villages, eating out at wonderful local eateries or
throwing the ball for hours for Karen's dogs!
you would like to know more these are Karen's web sites:
are lucky here in Shropshire to have quite a number
of small independant local breweries, which means when
I cook my favourite beef in beer I can be really local
with all of the ingredients.
is one of those warming, in front of the fire, dishes
that needs preparing early afternoon (or even better
the day before) and benefits from about 4 hours at low
temperature (bottom oven of the AGA preferably but a
low oven will do).
can also turn into beef in ale pie by putting it in
a pie dish and topping with puff pastry."
for Beef in Local Shropshire Beer
olive or vegetable oil
1 large onion
2 cloves of garlic
2 500 ml bottles of local beer
1 tablespoon of plain flour
1 tablespoon of brown sugar
1 tablespoon of wholegrain mustard
2 sprigs fresh or dried thyme
2 bay leaves
salt and pepper
to make Beef in Local Shropshire Beer
a heavy casserole over a high heat, heat about a tablespoon
of oil and then brown the beef in about 4 small batches,
removing each batch to a dish as you it's ready.
the beef is browned all over turn the heat down, add
anther tablespoon of oil and brown the sliced onion
until it is soft. Add the garlic and stir for a few
the beef and all juices back to the cassrole and then
add the flour, stirring ti round to absorb all the
juices. Cook for a bout a minute.
heat up again and gradually add the beer to the meat
stirring all of the time. Add the mustard, thyme,
bay and sugar. Bring to boil, put on lid and stick
into bottom oven of the AGA or a low heat, about 140°C,
for about 4 hours. Check about every hour to see how
the meat is very tender it's ready. You may have to
reduce the sauce. I do this on the simmering plate
of the AGA till the sauce is lovely and thick. Check
for seasoning and it's ready to serve.
with mashed potato and steamed green cabbage.
can add other vegetables such as carrots and mushrooms
to bulk it out and use less meat if so desired.
with permission of Karen Thorne, Hopton House B&B