Beer Braised Beef

    2 hours 30 minutes

    Beef topside braised in a mixture of creamy mushroom soup and your favourite beer with onion, celery and garlic. Seasoned with bay leaves and cloves.

    132 people made this

    Serves: 6 

    • 1kg beef topside, trimmed
    • 2 tablespoons vegetable oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 1 clove garlic, minced
    • 1 (420g) tin condensed creamy mushroom soup
    • 1 (375ml) can or bottle beer
    • 2 bay leaves
    • 2 whole cloves

    Preparation:15min  ›  Cook:2hours15min  ›  Ready in:2hours30min 

    1. Heat a roasting pan over high heat and coat bottom with oil. Sear meat on all sides. Remove from pan and set aside.
    2. Reduce heat to low, saute onion, celery and garlic, scraping up browned bits. Cover then cook on low for 15 minutes.
    3. Mix in cream of mushroom soup and beer. Wrap bay leaves and cloves in cheesecloth, tie with string then add to pan. Place roast on top of vegetables, spooning some sauce over meat. Cover with foil and place lid over foil to seal well. Reduce heat and simmer 1 1/2 hours.
    4. Remove meat from roasting pan and slice. Return to the roasting pan and spoon sauce over. Cook an additional 30 minutes.

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    Reviews in English (102)


    This receipe tasted great but I made some changes to it - which I highly was very pleased with. a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich b) I used Honey Brown Lager beer - it gave a nice sweet twist of a taste to it and only used HALF the bottle. c) I quartered red potatos and baked in the oven at 425' for 30 minutes (45 minutes before pot roast was finished) in a metal pan, not glass - with salt, pepper, olive oil, paprika and oregano (topped with foil) and then dumped it into the pot roast for the last 15 minutes. The sauce of the pot roast was something you could put over any meat or chicken and made the carrots and celery melt in your mouth.  -  16 Jul 2001  (Review from Allrecipes USA and Canada)


    I loved this recipe. I used a dutch oven and baked it instead at 300F for about 3 hours and when it was done the meat just fell apart and was so tender.  -  25 Aug 2004  (Review from Allrecipes USA and Canada)


    Excellent flavor. I also made it in the crock pot after searing the meat and cooking the veggies in oil. The gravy was wonderful on mashed potatoes!  -  12 Nov 2000  (Review from Allrecipes USA and Canada)