Steak and Ale Casserole

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  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    828
based on 1 ratings

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 updated Jun 8, 2020

Ingredients

  • Flank steak icon
    Flank steak
    908 g (about 1 ¼)
  • Onion icon
    Onion
    2 (about 280 g)
  • Celery stalk icon
    Celery stalk
    2 (about 90 g)
  • Parsnip icon
    Parsnip
    454 g (about 4 ½)
  • All purpose flour icon
    All purpose flour
    2 tbsp (about 16.2 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    Butter
    2 tbsp (about 28.8 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Beer icon
    Beer
    1 ¾ cups (about 420 g)
  • Beef stock icon
    Beef stock
    1 ¼ cups (about 300 g)
  • Molasses icon
    Molasses
    2 tbsp (about 42 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Large mixing bowl

Step preview

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