Beef in Beer Casserole

Meat and beer are a great traditional Australian combo. Try a healthier spin on this combination with a Beef in Beer Casserole for a hearty winter dinner option.

Serves: 2
Time: 2.5 hours


  • 375g lean topside beef, cut into large cubes
  • 1 carrot, cut into think slices
  • 1 onion, chopped
  • 250ml beef stock
  • 60ml beer
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 1 tablespoon vegetable oil
  • 1 tablespoon honey
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon orange rind, finely grated
  • Pepper to taste


Heat the oil in a large non-stick frying pan and cook beef over high heat until browned on all sides. Transfer beef to a large casserole dish.

Reduce the heat to medium and in the same frying pan cook the onion and carrot for five minutes or until the onion has softened. Stir in the flour and cook for a further minute, stirring continuously. Add the beer and a quarter of the stock and cook for four minutes while stirring. Stir in the remaining stock and add the garlic, ginger, honey and orange rind. Season with black pepper to taste.

Pour the stock mixture over the beef in the casserole dish before cooking for an hour 45 minutes or two hours depending on how long it takes for the meat to become tender.

Serve with rice, if desired.

Written by SJ