Beef and ale casserole
Slow‑cooked beef in a rich ale gravy with tender vegetables, perfect for cosy dinners and hearty, comforting meals.
Equipment
- Large lidded casserole dish
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.