Beef in ale casserole

beef in ale casseroleBeef and ale go brilliantly well together, and on a cold, dark winter night you’d be hard-pressed to beat a dish as hearty and delicious as a good old beef in ale casserole!

One of the great things about a beef in ale casserole, apart from being delicious anyway, is that the flavour of the finished dish really does depend upon the type of beer you use.

You can use a paler ale for a lighter finish, a strong dark ale, porter or even stout for a richer, more bitter dish, and of course almost any ale in between – it really does depend on your preference.

In this recipe I used Theakston’s Old Peculier, which is a cracking, full-bodied beer that’s bursting with flavour. Theakston say that it goes very well with rich stews, but it also works very well in them too!

The other flavours in this dish are simple, just a bit of fragrant fresh thyme and, of course, the ubiquitous bay leaves.

This recipe is best cooked slowly on a low heat, to give the flavours time to mature and the beef time to be melt-in-the-mouth tender.

I cooked it on gas mark 2 (150C) for around 4 hours. You could of course cook it in a slow cooker, but I would advise that the mushrooms are added about an hour before the end of the cooking time, otherwise they’ll just shrivel-up.

Because it’s January and we’re eating mostly low-carb meals, I served this only with vegetables – carrots, green beans, peas and cavolo nero, which as regular readers will know is my new favourite thing, but this beef in ale stew would be best served with vegetables and mashed or roast potatoes.

Do you have a favourite ale you use when you make beef in ale casserole? Let me know in the comments.

beef in ale casserole in a casserole dish

The Lazy Gastronome
Print Recipe
Beef in ale casserole
A hearty, wholesome beef in ale casserole that's perfect for cold winter evenings
beef in ale casserole
Course Main Dish
Cuisine British
Prep Time 30 minutes
Cook Time 4 hours
Servings
people
Ingredients
Course Main Dish
Cuisine British
Prep Time 30 minutes
Cook Time 4 hours
Servings
people
Ingredients
beef in ale casserole
Instructions
  1. heat your oven to 150C (gas 2), unless your're using a slow cooker of course!
  2. sieve the flour into a large mixing bowl and season well with salt and pepper
  3. dredge the beef in the flour, covering it well, and then set aside while you prep your carrots, onion, celery and garlic
  4. in a saucepan or frying pan, melt the butter and add half the olive oil. When the butter is foaming, brown off the beef in batches. Set the browned beef aside
    brown the beef in batches
  5. once all the beef is browned off, add the remaining olive oil and then add the onion, carrot, celery, bay leaves and thyme and cook on a medium heat for around 3 - 4 minutes, until the onion is turning translucent
    cook the veg
  6. add the garlic and cook for a further 2 minutes
  7. transfer the vegetables and the beef into a large casserole dish
  8. using a small amount of beer, de-glaze the pan and then pour the de-glazed mix into the casserole dish
    de-glaze the pan with beer
  9. pour the beef stock and the rest of the ale into the casserole dish, mix the contents together and then place the dish, uncovered, in the centre of your oven and cook for around 3 hours
  10. after this time, add the button mushrooms, give the casserole a stir and then return to the oven and cook for around a further 1 hour, until the liquid has reduced to your liking and the beef is tender
  11. serve with steamed vegetales and mashed or roasted potatoes

One Comment:

  1. This looks totally delicious! Thanks for sharing on the What’s for Dinner link up!

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