Beef and ale casserole
A beef and ale casserole is the kind of slow‑cooked comfort food that never goes out of style. When the weather turns cold, nothing beats a homemade beef and ale casserole bubbling away in the oven.
This traditional one‑pot recipe combines slow‑cooked chunks of beef simmering in a rich ale gravy with root vegetables and herbs, creating a hearty, warming dish that’s simple to prepare and perfect for chilly evenings or easy weekend cooking, and delivers the deep, comforting flavours you expect from a traditional British casserole.
Serving Suggestions for Beef & Ale Casserole
- Roasted Root Vegetables Parsnips, carrots, and swede add sweetness and depth.
- Creamy Mashed Potatoes The ultimate pairing. Soft, buttery mash soaks up all that rich ale gravy.
- Crispy Roast Potatoes If you want something with crunch, roasties are perfect alongside the tender beef.
- Buttered New Potatoes Especially good in spring — simple, fresh, and great for lighter plates.
- Yorkshire Puddings A classic pub‑style addition. Perfect for catching every drop of gravy.
- Crusty Bread or a Warm Baguette Ideal for mopping up the sauce if you want something quick and easy.
- Steamed Green Beans Light, fresh, and a great contrast to the richness of the casserole.
- Roasted Carrots or Honey‑Glazed Carrots Sweet, colourful, and comforting — they work beautifully with beef.
- Peas or Peas & Carrots Simple, quick, and a nice pop of sweetness.
- Creamed Leeks Soft, silky, and indulgent — a lovely match for slow‑cooked beef.
- Red Cabbage (Braised or Pickled) Adds colour and a little tang to cut through the richness.
- Cauliflower Cheese For a proper hearty feast. The creamy cheese sauce works surprisingly well with the ale gravy.
Beef and ale casserole
Ingredients
- 2 tbsp vegetable oil
- 500 g diced beef
- 1 onion, peeled and chopped
- 4 tbsp plain flour
- 2 tsp dried mixed herbs
- 500 ml brown ale (I use Newcastle brown ale)
- 400 ml beef stock
- 2 tbsp tomato puree
- 2 bay leaves
- 2 tsp caster sugar
- 3 carrots, peeled and sliced
- 1 parsnip, peeled, halved and sliced
- large pinch of salt and ground pepper
Instructions
- Preheat the oven to 180°c / Gas 4.
- In a large casserole dish, heat the oil and add the beef and onions and fry until the beef is browned all over.
- In a small bowl, mix together the flour and mixed herbs.
- Sprinkle the flour over the beef and onions, mix thoroughly and then slowly add the brown ale, stirring all the time.
- Then add the stock, tomato puree, bay leaves, sugar, carrots and parsnips. Stir together and season with salt and pepper.
- Place in the oven and cook for 2 hours.
- Serve immediately with mashed potato and greens.