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.
This recipe is also a part of our Beef Recipe Collection.
Ingredients
Method
- 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
- 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.
- Transfer to a casserole dish. Add the tomato paste to the pan and cook for 3-4 minutes until it browns.
- 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.
- Cover and simmer in the oven at 160ºC for 1 ¼ hours until tender. Alternatively simmer very gently on top of the stove.
Tips
- Serve with smashed spuds or a fast microwave baked potato.
FAQs
- What kind of beer is best for braised beef?
Any time you want to braise beef consider stout, porter, schwarzbier, bock or doppelbock, Vienna lager. The darker beers provide more depth of flavour to the beef than a light beer would.
- Can you braise beef for too long?
Yes! Even though you are cooking the beef in a moist environment, it can still overcook and dry out and become tough. Stick to the recipe method to get the most tender braised beef.