Beef and beer casserole

Recipe from: 7/16/1998 12:00:00 AM

Cooking time: 1 hr 30 min


  • 45
  • 1
    stewing steak, cubed
  • 1
    onion, sliced
  • 250
    fresh button mushrooms, quartered
  • 45
    cake flour
  • 300
  • 450
    heated beef stock (use 1 beef stock cube)
  • 30
    tomato purée
  • 30
    Worcestershire sauce
  • 30
  • 1
    potatoes, skinned and sliced
  • 25
    butter, melted
  • salt and freshly ground black pepper
  • 10
    small sage leaves
Servings: Change Serving


Preheat the oven to 180 ºC and lightly butter an ovenproof casserole. Heat a large saucepan, add the oil and brown the meat cubes. Remove from the saucepan and set aside. Fry the onion until soft and glossy, add the mushrooms and stir-fry for about 3 minutes longer. Return the meat to the saucepan and sprinkle with flour. Stir until blended. Add the beer, stock, purée, Worcestershire sauce and barley and stir. Season with salt and black pepper to taste and bring to the boil. Transfer to the casserole and arrange the potatoes on top of the meat. Brush with melted butter, season and arrange the sage leaves on top. Cover and bake for 1 hour or until the meat is tender. Remove the lid and bake for another 30 minutes until the potato slices are done. Serve hot. Serves 6.

Read more on: beef

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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