This Beef and Beer Casserole is a real old-school recipe – so don’t go cutting up the ingredients all perfect, it is rustic, so think rough! This is a great recipe to make in bulk and freeze – and because it is a casserole – it always will taste better with time.
Hearty Beef and Beer Casserole
6
servings20
minutes2
hours400
kcal2
hours20
minutesRobust and comforting, this hearty beef and beer casserole melds tender meat and deep-flavoured broth into a rich, warming dish. Perfect for slow simmering, it’s a classic comfort meal with a grown-up twist.
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Ingredients
1.5 Gravy Beef
12/ cups Plain Flour
1 tbsp White Sugar
2 tbsp Canola Oil
4 Potatoes
4 Brown Onions
3 Carrots
3 Beer
2 tbsp Soy Sauce
2 Beef Stock
Directions
- Cut the gravy beef into large 3cm chunks (roughly – this is a rustic style recipe).
- Place into a clean plastic bag or bowl with the flour and the sugar. Mix until the beef is coated in the flour mix.
- In a heavy based frypan, add the canola oil until hot.
- Brown the beef pieces on all side, in small batches so they don’t ‘stew’. Set aside the browned pieces.
- Peel the potatoes and cut into quarters. Cut the onions into large rings, and roughly cut and peel the carrots.
- Pop the vegetables into the bottom of a casserole dish.
- Put the browned meat on top of the vegetables.
- In a jug mix together the beef stock and soy sauce. Pour over the casserole mix.
- Bake at 160 degrees for two hours or until the meat is tender and falls apart.
- Serve with mashed potato
This Hearty Beef and Beer Casserole is just interesting and flavourful.
I do love a good beef stew. When you use beer, it gives stews a really deliciously hearty flavour.
Love our Beef and Beer Casserole? If you do…or if you are a big fan of beef casseroles, try some of our other recipes, too!
- Country Beef Casserole with Herb Scones
- Steak Normanby Beef Casserole
- Beef and Red Wine Casserole
- Slow Cooker Beef and Coke Casserole
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