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.
Method
-
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 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.
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
