Steak and Ale Casserole

by

Sara Lewis

Posted May 26, 2022 (Last updated May 26, 2022)

Serves

5

Total Time

2hrs

Calories

830

This is a classic, comforting casserole that's packed with tender, slow-cooked beef and root vegetables. It tastes even better the next day, so it's the perfect get-ahead meal.

recipe-image
    Ingredients

  • Flank steak icon
    Flank steak910 gcubed
  • Onion icon
    Onion2chopped
  • Celery stalk icon
    Celery stalk2sliced
  • Parsnip icon
    Parsnip455 gpeeled, chopped
  • All purpose flour icon
    All purpose flour2 tablespoons
  • Salt & pepper icon
    Salt & pepperas needed
  • Butter icon
    Butter2 tablespoons
  • Olive oil icon
    Olive oil1 tablespoon
  • Fresh thyme icon
    Fresh thymeas needed
  • Bay leaves icon
    Bay leaves2
  • Beer icon
    Beer420 ml
  • Beef stock icon
    Beef stock300 ml
  • Molasses icon
    Molasses2 tablespoons
    Method

  • 1. Pre-heat oven - 160°C / 320°F
  • 2. Add all purpose flour to a clean large mixing bowl and season with salt & pepper
  • 3. Add flank steak and mix until coated
  • 4. Melt butter and olive oil a clean Dutch oven
  • 5. Add beef and sear bit by bit until browned
  • 6. Add onion and celery stalk
  • 7. Cook gently - 5 min
  • 8. Add fresh thyme, bay leaves, beer and beef stock
  • 9. Mix in molasses
  • 10. Heat until boiling
  • 11. Cover and turn off heat
  • 12. Transfer to the oven and bake - 1 hr, 160°C / 320°F
  • 13. Add parsnip to the Dutch oven
  • 14. Return to oven until beef and parsnips are tender - 30 min
  • 15. Season with salt & pepper
  • 16. Serve

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