Beefy Beer Casserole

Beefy Beer Casserole


1 person made this

Hearty beef casserole with a delicious meaty gravy that goes great with mashed potatoes or crusty buttered bread. Perfect winter dish to feed the whole family.

amberstar Queensland, Australia

Serves: 6 

  • 750g chuck or stewing steak
  • 1 large brown onion
  • 2 cloves crushed garlic
  • 1/2 cup mushrooms (sliced)
  • 2 carrots (diced)
  • 1 zucchini
  • 1/2 cup peas
  • 1 stubby (375 ml) Guinness double stout beer
  • 2 cups water

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Saute sliced onions, mushrooms, and garlic in a large heavy based pot. Add carrots and stir-fry for a minute or two.
  2. Cube the meat and add to pot. Cook until brown.
  3. Add the beer and water until meat is covered. Season with salt and pepper to taste. Simmer slowly for about an hour, stirring occasionally.
  4. When meat is tender (about an hour), chop the zucchini and add to pot along with the peas. Cook for a further 10-15 mins until vegies are cooked.
  5. Serve with mashed potatoes or crusty bread. Enjoy!

Serving suggestion

Portion into several oven proof bowls and top with puff pastry to make awesome individual pot pies!


Add 2 tablespoons of cornflour mixed with a little water and stir through for the last 5 mins of cooking for a thicker gravy.

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Reviews (1)


This recipe was called beef and beer casserole when I were young. You can use any beer instead of stout so long as you use a tall'y (Aussie) or a normal bottle of beer (NZ) just don't add the water. Also any veggie that you would chuck into a stew will be great. This is an easy but very tasty dish. Nice to see old recipe's being enjoyed today. - 19 Jun 2011

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