My Beef and Beer Casserole

Recipe by Pearlesyarn
READY IN: 3hrs 30mins




  • 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.