Citrus and Beef Casserole
8 h. 45 min.
Suggested variation 1; replace the ale with the same volume of red wine. Suggested variation 2; replace the shallots with 300 g / 10 1/2 oz / 2 cups blanched and peeled pearl onions.
Coat the beef in the oil and season generously. Heat a large casserole dish over a moderate heat until hot and seal the beef in batches until golden brown in colour all over.
Transfer the sealed beef to a slow cooker when done. Reduce the heat under the dish a littler before adding the butter.
Sweat the shallots, carrot, pancetta and bay leaf with a little salt until softened, stirring occasionally. Deglaze the dish with the ale before adding the orange juice, pared zest, stock and seasoning.
Stir well before pouring into the slow cooker and stirring again thoroughly.
Cover with a lid and cook on a medium setting for 8 hours.
Adjust the seasoning to taste after 8 hours before ladling into a casserole dish for presentation.