Recipe by Pearlesyarn
A winter warmer that is economical and reheats well. There are many recipies for beef and beer casserole, this is mine.
Top Review by Tea Jenny
Hi Tiny, what a wonderful casserole this was, total comfort food. We had this for Sunday dinner, and it went down a treat. I made it to the recipe apart from the herbs, I used dry as I couldn't get fresh, and the ale was my home brew. Also I cooked it in my slow cooker, I just adjusted the liquid content by not using the water, it was a very rich taste, a very nice balance of flavours, this was absolutely delicious thank you for a great recipe. Made for herb of the month. (Thyme)
- 2 tablespoons sunflower oil
- 1 1⁄2 lbs stewing beef or 1 1⁄2 braising steak
- 2 tablespoons plain flour
- 2 large onions
- 3 sticks celery
- 3 large carrots
- 1 (355 ml) bottle ale
- 1 beef stock cube
- 1 tablespoon sage
- 1 tablespoon thyme
- 1 tablespoon parsley
- salt and pepper
Directions See How It's Made
- Clean and slice the vegetables into even sized pieces.
- Cut the beef into bite sized pieces as you like.
- Heat the oil in a large cast iron or other suitable casserole pot on the hob.
- Dust the beef with seasoned flour, shake off excess and brown the beef in the hot oil, do this in batches, removing each batch on to a plate with a slotted spoon.
- When all the beef is browned and removed from the pot add the sliced vegetables to the pot along with the ale and stock cube.
- Add the beef and any juices from the plate into the pot and top up the pot with water so that the contents are almost covered.
- Chop 1 table spoon each of sage, thyme and parsley (including parsley stalks) and stir into the pot.
- Put the lid on the pot and put the casserole into a medium hot oven (bottom oven of the AGA) for 2 and a half to 3 hours.
- Checks seasonings and serve with mashed potatoes and a green vegetable.