Braised beef with beer and leeks

Author: Les Cultures de chez nous
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Braisé de boeuf à la bière et poireaux
Preparation 20
Baking 150
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 1 kg (2 pounds) of beef roast chuck
  • Salt and pepper
  • 45 ml (3 tablespoons) of vegetable oil
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 115 gr (1/4 pound) of minced bacon
  • 2 chopped garlic cloves
  • 1 package of mushrooms, sliced into four
  • 2 bottles of 241 ml of blond beer
  • 2 Bay leaves
  • 125 ml (1/2 cup) of Dijon's mustard
  • 125 ml (1/2 cup) of finely chopped fresh parsley
LeeksFind our bag in yourlocal grocery store

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Preparation

  • Preheat oven at 350 °F (180 °C).
  • Season roast chuck and set aside. Preheat an oven safe cauldron at high heat, add oil and butter. Roast roast chuck over both sides. Remove from heat, add sliced leeks, bacon, mushrooms, dijon's mustard, parsley and garlic. Fry for 2 minutes. Pour beer.
  • Cover and oven bake for 2 hours and 20 minutes uncovered.
  • Serve with buttered tagliatelles.

Chef's notes

May be cooked in a slow cooker for 8 hours at medium heat.