Beef And Beer: Laura Calder Recipe

Name: Beef And Beer: Laura Calder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons beef drippings or butter, plus more as needed; 1 tablespoon olive oil; 3 pounds/1.5 kg sirloin tip, cut into fat fingers; 3 large onions, sliced; 4 cloves garlic, chopped; 2 tablespoons all-purpose flour; 1 tablespoon brown sugar; 1 1/2 cups/375 ml beef stock; 2 cups/500 ml beer; 1 tablespoon red-wine vinegar; Salt and freshly ground pepper; 1 bouquet garni

Servings: persons

2 tablespoons beef drippings or butter, plus more as needed
1 tablespoon olive oil
3 pounds/1.5 kg sirloin tip, cut into fat fingers
3 large onions, sliced
4 cloves garlic, chopped
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 1/2 cups/375 ml beef stock
2 cups/500 ml beer
1 tablespoon red-wine vinegar
Salt and freshly ground pepper
1 bouquet garni

1
Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.) Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.) Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat.
2
In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it's out of the oven and refrigerate overnight: the flavor will be even better when you reheat it.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons beef drippings or butter, plus more as needed, 1 tablespoon olive oil, 3 pounds/1.5 kg sirloin tip, cut into fat fingers, 3 large onions, sliced, and more.

Yes, Beef And Beer: Laura Calder falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Beer: Laura Calder

How did you like this recipe?

Frequently Asked Questions