Beef and IPA casserole
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Stuart West
Beef and IPA casserole
If you don’t have celeriac, swap in whatever root veggies you have to hand, parsnips or swede would both work well. See our tip below if you're using a slow cooker
Serves: 4-6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
342Kcal
Fat
12gr
Saturates
3gr
Carbs
19gr
Sugars
9gr
Fibre
5gr
Protein
33gr
Salt
1.3gr
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Esther Clark
Esther is a food writer and stylist based in London. Prior to becoming a writer, she worked as a chef on a farm in rural Tuscany before eating her way around the rest of Italy. At home she doodles little food illustrations and loves to eat crispy roast chicken, sandwiches stuffed with pickles and scoops of creamy pistachio gelato.
See more of Esther Clark’s recipes
Ingredients
- 2 tbsp vegetable oil
- 1 x 500g pack British diced beef
- 50g plain flour, seasoned with salt
- 5 echalion shallots, peeled and halved lengthways
- 350g celeriac, cut into 2cm chunks
- 2 carrots, cut into 2cm rounds
- 2 celery sticks, sliced
- 150g baby button chestnut mushrooms
- 15g dried porcini mushrooms
- 1 fat garlic clove, sliced
- 1 x 330ml can IPA
- 2 tbsp tomato purée
- 550ml beef stock (made using 1 stock pot or cube)
- ½ tbsp Worcestershire sauce
- 2 bay leaves
- 4 sprigs thyme, plus extra to garnish
To serve
- mashed potatoes and wilted greens
Step by step
- Preheat the oven to 150°C, fan 130°C, gas 2. Heat 1 tablespoon of oil in a casserole over a high heat. Toss the beef in the seasoned flour. Shake off the excess (keep this to thicken the sauce) and fry the beef in two batches, using the second tablespoon of oil in the second batch, turning only once a dark crust has formed on the beef.
- Add the shallots, celeriac, carrot, celery, mushrooms, dried porcini, garlic and the rest of the flour; stir everything together for 2 minutes. Pour in the IPA, still stirring, and bring to the boil. Add the tomato purée, beef stock, Worcestershire sauce, bay and thyme, plus seasoning. Return to a simmer, pop a tight-fitting lid on the casserole and slide into the oven. Cook for 3 hours undisturbed, or until the meat is tender.
-
Check the stew for seasoning, remove the bay leaves and thyme sprigs if you wish and serve with mashed potatoes and wilted greens. Scatter with fresh thyme to serve.Using a slow cookerFollow step 1 and brown your beef in a frying pan, then transfer it to your slow cooker. Then make the sauce and soften your vegetables, as in step 2. Then pour the hot sauce and vegetables on top of the beef. Cover and cook on Low for 6-8 hours.
