Beef in beer (or maybe not) hearty casserole 

This casserole is really rich and fulfilling, it just cooks straight in the oven with no browning on the hob.  Or can be made in the slow cooker also!  Served with greens and whatever potatoes you like!  Only down side is getting the casserole pot clean again!

TIP  √  This can also be a one pot dish if you want to add new potatoes to the dish half way through.


  • 1 heaped tablespoons of plain flour or 12 gram (= 2.5 syns)
  • 800g of stewing steak diced
  • 2 onions, finely chopped
  • 3 carrots, chopped into thick chunks
  • 2 parsnips, chopped into thick chunks
  • 2oog of sliced mushrooms any variety
  • 1/2 of x 330ml of Peroni  you can use any ale (3 syns)
  • 300 ml of hot beef stock    (530ml if not using the beer)
  • 3 sprigs of thyme
  • 1 bay leaf dried or fresh
  • 2 dashes of Worcestershire sauce
  • Generous seasoning of Salt and Pepper

(Slimming World members; In total the dish per portion is about 1.5 syns, this includes the flour to coat the beef and the beer.  Its totally worth the very small syn content.  If you don’t want the beer you can just use good quality beef stock, it will still be tasty. This is my own recipe, syn values may be subject to change according to Slimming World and is for information purposes only.)

Cooking !

Pre heat the oven to 180 degrees.

In a large casserole dish with a lid, put in the beef chunks. Season well with salt and pepper, add the flour stirring it to coat the beef.  Add the onion, carrots, parsnips and mushrooms.

Boil the kettle, add stock cubes to a jug, pour in the required quantity of water depending on whether you are using beer or not.  Add the beer to the jug and stir.  Pour over the beef and vegetables.  Add the Worcestershire sauce and the thyme and bay leaf.  Put the lid of the casserole pot on and place in the oven.

This dish takes approximately 2 1/2 hours, or until the beef is tender.   Keep and eye on it stirring occasionally.  If after half way through the sauce is looking to runny, take off the lid and let it bubble down, it may need slightly longer, use your own judgement for it to thicken and the meat be soft.

Super Easy Slow cooker:- follow the same instructions and place on a medium or high heat for 6 hours.  The sauce will be runny as no evaporation will have taken place, simply pour the juices into a pan and simmer down for 15 to 20 minutes and pour back over the beef to serve.

Salt and pepper to taste.

Enjoy !

Emily x


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