Baked Vegetable Beef Cube Casserole

Baked Vegetable Beef Cube Casserole

Servings: 4
Ingredients Preparation

1 2/3 pounds [755 g] stewing beef cubes
1 tablespoon [15 mL] canola oil
16 peeled pearl onions
10 slices bacon, minced
2 tablespoons [17,5 g] flour
1/2 cup [125 mL] maple syrup
1 [340-mL / 12-ounce] pale beer
2 cups [500 mL] beef broth
3 tablespoons [45 mL] tomato paste
3 carrots, peeled then cut into pieces
1 bay leaf
1 sprig thyme
Salt and pepper, to taste



Preheat oven to 350°F [180°C].
Pat dry beef cubes using paper toweling.
Into an oven-safe casserole, heat canola oil over medium-high heat.
Brown beef cubes, a few at a time, turning often for 2 to 3 minutes.
Transfer beef cubes onto a plate; reserve.
Remove excess melted fat from casserole.
Brown together pearl onions and minced bacon for 2 to 3 minutes.
Transfer meat cubes back to casserole; sprinkle all over with flour.
Stirring, pour in maple syrup, beer and beef broth.
Bring to a boil scraping the bottom of the casserole using a wooden spoon to loosen any brown bits.
Mix in tomato paste, carrot pieces, bay leaf and thyme sprig.
Salt, pepper, cover and bake into preheated oven for 2 hours 30 minutes, until meat cubes can be cut with a fork.

It sounds like a decent casserole, especially since it has beer in it. :stuck_out_tongue:

did I mention the need to sample the beer while cooking? make sure it’s good!