My Beef and Beer Casserole
Indulge in the rich, comforting flavors of My Beef and Beer Casserole—a hearty dish perfect for cozy dinners or special gatherings. Tender chunks of seared beef chuck are slow-cooked with a medley of wholesome vegetables, savory beef stock, and a generous pour of dark beer, creating a deeply flavorful and aromatic stew. The infusion of stout or porter adds depth and a subtle malty sweetness, perfectly balanced by aromatic garlic, fresh thyme, and bay leaves. Finished with vibrant peas and a sprinkle of fresh parsley, this casserole is the ultimate comfort food, ready to be served with crusty bread or creamy mashed potatoes. With its melt-in-your-mouth texture and robust taste, this dish is a true crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 900 g beef chuck, cut into 1-inch cubes
- 30 g all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 500 ml dark beer (such as stout or porter)
- 500 ml beef stock
- 3 fresh thyme sprigs
- 2 bay leaves
- 150 g frozen peas
- 10 g cornstarch (optional, for thickening)
- 30 ml water (optional, for thickening)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
In a large mixing bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until evenly coated, shaking off any excess.
Heat 1 tablespoon of the vegetable oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Working in batches, sear the beef cubes until browned on all sides—about 2-3 minutes per side. Remove the beef and set it aside.
Add the remaining tablespoon of oil to the pot. Sauté the onion, carrots, and celery over medium heat for 5-7 minutes, or until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until aromatic.
Pour in the beer and use a wooden spoon to scrape any browned bits from the bottom of the pot. Bring to a simmer, then add the beef stock.
Return the browned beef cubes to the pot along with the thyme sprigs and bay leaves. Stir to combine.
Cover with a lid and transfer the pot to a preheated oven at 160°C (320°F). Let it cook for 2 1/2 to 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
If the sauce is too thin, mix the cornstarch with water to create a slurry. Stir the slurry into the pot on the stovetop over medium heat and simmer until the sauce reaches your desired thickness.
About 10 minutes before serving, stir the frozen peas into the casserole and cook until heated through.
Remove the thyme sprigs and bay leaves before serving. Garnish with chopped fresh parsley and serve hot with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 5011 mg | 218% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 28.9 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4577 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
