Braised beef with beer and leeks

Name: Braised beef with beer and leeks
Cook time: 2 h 30 min
Total time: 20 min
Yield: 4
Cuisine: Main meals
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 g (3 cups) of Les Cultures de chez nous sliced leeks; 115 g (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

Author: Les Cultures de chez nous

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 g (3 cups) of Les Cultures de chez nous sliced leeks
115 g (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

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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.