Mybeefandbeercasserole Recipes

MY BEEF AND BEER CASSEROLE

Steps:

• Clean and slice the vegetables into even sized pieces.
• Cut the beef into bite sized pieces as you like.
• Heat the oil in a large cast iron or other suitable casserole pot on the hob.
• Dust the beef with seasoned flour, shake off excess and brown the beef in the hot oil, do this in batches, removing each batch on to a plate with a slotted spoon.
• When all the beef is browned and removed from the pot add the sliced vegetables to the pot along with the ale and stock cube.
• Add the beef and any juices from the plate into the pot and top up the pot with water so that the contents are almost covered.
• Chop 1 table spoon each of sage, thyme and parsley (including parsley stalks) and stir into the pot.
• Put the lid on the pot and put the casserole into a medium hot oven (bottom oven of the AGA) for 2 and a half to 3 hours.
• Checks seasonings and serve with mashed potatoes and a green vegetable.

ENCHILADA CASSEROLE III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
• In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.
• Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
• Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.