• Partnered with
  • Serves 4
  • 15 mins prep
  • 110 mins cook

Beef and beer casserole

Beef and Beer Casserole

Beef and beer casserole, beef recipe, brought to you by recipes+


Beef and beer casserole

  • 600 g beef chuck steak, cut into 4cm pieces
  • 1/4 cup plain flour, seasoned
  • 1 tbsp vegetable or olive oil
  • 2 brown onions, sliced
  • 2 stalks celery, thickly sliced
  • 2 cloves garlic, crushed
  • 2 rosemary sprigs
  • 2 330ml bottles thick dark beer
  • 400 g can diced tomatoes
  • 1 1/2 cups water
  • 3 carrots, sliced diagonally
  • mashed potato, to serve


Beef and beer casserole

  1. Preheat oven to moderate, 180°C (160°C fan-forced).
  2. Toss beef in flour; shake off excess. Heat oil in an ovenproof saucepan over high heat. Cook beef, in batches, 3 minutes each batch, or until browned. Using a slotted spoon, transfer beef to a heatproof bowl.
  3. Add onion and celery to same pan over high heat; cook, stirring, 2 minutes, or until starting to brown. Add garlic and rosemary; cook, stirring, 1 minute, or until fragrant.
  4. Stir in beer, tomatoes and water. Return beef and resting juices to pan; cover. Bring to the boil.
  5. Transfer pan to oven; bake, covered, 45 minutes. Add carrot; bake, uncovered, a further 50 minutes, or until carrot and beef are tender.
  6. Serve casserole with mashed potato.
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