Leeks

Braised beef with beer and leeks

Name: Braised beef with beer and leeks
Prep time: 2 h 50 min
Cook time: 2 h 30 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1 kg (2.2 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 (4 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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Author: Crazy Leeks

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Preparation 20

Baking 150

Portions 4

Freezing No

Ingredients Preparation

Ingredients

1 kg (2.2 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 (4 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

Preparation

Side-by-side mode

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 note

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