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.
What goes well alongside this dish?
Serve this beef and ale casserole with creamy mash or crusty bread to soak up every drop of that rich gravy, and add a side of simple green vegetables for freshness and balance.
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.