Beef Braised in Beer

Cooking beer in casseroles adds a rich flavour to the sauce and with the numbers of beer now available you can make many variations on this basic recipe.

  1. Cut the meat into large 3cm pieces and toss in the seasoned flour. Heat the oil in a large lidded frying pan and brown the meat pieces on all sides.
  2. Transfer to a casserole dish. Add the tomato paste to the pan and cook for 3-4 minutes until it browns.
  3. Stir in the beer and beef stock and bring to the boil. Pour over the beef. Add the onion, mushrooms, celery and carrots or parsnip.
  4. Cover and simmer in the oven at 160ºC for 1 ¼ hours until tender. Alternatively simmer very gently on top of the stove.
Meal Type:
Main
Prep Time:
10 mins
Cooking Time:
1 1/2 hours
Serves:
6
By:
Allyson Gofton

Ingredients

600–750g casserole beef

1/4 cup seasoned flour (salt, pepper etc)

2 Tbsp oil

1/4 cup tomato paste

330ml bottle dark ale or beer

1 cup beef stock

2 onions, peeled and quartered

100g mushrooms, quartered

2 stalks celery, trimmed and chopped

1 large carrot or parsnip, peeled and roughly chopped

Few stalks fresh thyme or 1/2 teaspoon of dried