This Beer Beef Casserole is a great way to make a small amount of stewing beef stretch to feed a hungry family or a crowd.
The beef is slowly cooked in beer until tender, creating a rich gravy before being topped with soft herby beer dumplings. Serve it with plenty of steamed green vegetables and you have a hearty winter dinner that will fill everyone up.
Best of all, you can make the entire recipe in either a Dutch oven or your pressure cooker.
What beef should I use for a beef casserole?
There's no need to use an expensive cut of beef for this recipe. Choose a stewing cut that benefits from slow cooking, such as chuck, blade or shin.
The slower cooking time allows the beef to become beautifully tender while adding plenty of flavour to the gravy.
What beer should I use?
Use a beer that you enjoy drinking. A lager or ale will both work well, while a darker beer will give you a richer, deeper flavour.
Remember that if you're making the casserole in your pressure cooker, you'll only need half the amount of beer listed for the Dutch oven method.
Tips for making Beer Beef Casserole
Grate the onion.
I grate my onion to get it super fine and to avoid the grizzles from young (and old) farmers who don't appreciate chunky pieces of onion.
Don't skip browning the beef.
Brown the beef in batches rather than overcrowding the pot. Those lovely brown bits left behind add flavour to your gravy.
Scrape the bottom of the pot.
When you pour in the beer, use a flat wooden spoon or spatula to scrape all the goodness from the bottom. It adds flavour and makes washing the pot easier later.
No gravy powder?
The gravy powder adds a rich, deep flavour, but if you don't have any you can substitute it with a teaspoon of Marmite.
Use whatever fresh herbs you have.
Parsley, thyme and rosemary all work beautifully in the beer dumplings.
No self-raising flour?
Use two cups of plain flour with three teaspoons of baking powder instead.
Looking for more beef recipes?
Looking for a casserole without the beer? Try my easy Family Beef Casserole.
Frequently Asked Questions
Can I make Beer Beef Casserole in a pressure cooker?
Yes. I've included instructions for both a Dutch oven and a pressure cooker. Remember to halve the amount of beer when using the pressure cooker as very little liquid evaporates during pressure cooking.
Can I make the casserole without the dumplings?
Absolutely. The beer beef casserole is delicious on its own. Serve it with mashed potatoes, rice or crusty bread instead.
Why are my dumplings heavy?
Try not to overmix your dumpling dough. Mix it only until the ingredients come together into a soft dough, then spoon it straight onto the casserole.
Can I make this casserole ahead of time?
Yes. You can make the beef casserole ahead of time and reheat it when you're ready to eat. I would make and cook the dumplings fresh just before serving.
Beer Beef Casserole and Beer Dumplings
Equipment
- 1 Pressure Cooker or
- 1 Dutch Oven
Ingredients
Casserole
- 1 kg beef stewing steak (you choose your cut)
- ¼ cup plain flour
- salt and pepper
- 2 onions finely sliced
- 1-2 cloves of garlic
- 2 dollops butter
- 1½ cups beer (half the amount for the instant pot)
- 1 tablespoon golden syrup (or treacle)
- 1 tbsp brown sugar
- 1 tablespoon Worcestershire sauce
- 10 grams instant gravy powder (approx a heaped tablespoon)
Beer Dumplings
- 2 cups self raising flour
- ½ cup freshly cut herbs (parsley, thyme or rosemary)
- 25 grams melted butter
- 1 cup beer
Instructions
Casserole - Dutch Oven
- Pre heat your oven to 160 degrees.
- Place the flour and a good grind of salt and pepper into a medium sized bowl.Cut your beef into chunks and toss them in the flour mixture.Set to the side.
- Heat up your pot and drop in a dollop of butter.Soften your onions and garlic, and remove them before they brown.Add another dollop of butter to the pot and sear the beef in two batches until it browns.ot off of the heat.
- Return all the beef with the onions and garlic to the pot.Pour in the beer and use a flat wooden spoon or spatula to get all the goodness off the he pot. This will help make a yummy gravy (and assist the cleaning later on).
- Add the golden syrup (or treacle), brown sugar, worcestershire sauce, and gravy powder
- Cook for an hour, stirring every now and then
Casserole - Magic Pot
- Place the flour and a good grind of salt and pepper into a medium sized bowl.Cut your beef into chunks and toss them in the flour mixture.Set to the side.
- Place a dollop of butter into your pot.Use the searing option to soften your onions and garlic, and remove them before they brown.
- Add another dollop of butter to the pot and sear the beef in two batches until it browns.(Remember to half the amount of beer when using the pressure cooker)Stop the searing option.
- Return all the beef with the onions and garlic to the pot.
- Pour in the beer and use a flat wooden spoon or spatula to get all the goodness off the bottom of the pot.
- Add the golden syrup (or treacle), brown sugar, worcestershire sauce, and gravy powder.
- Press the 'meat' option on your magic pot. Or 35 minutes 'pressure cook'.
Beer Dumplings
- After the casserole has cooked make your dumpling dough.
- Place the self raising flour and freshly cut up herbs into a small bowl.Make a well in the centre and add your melted butter and beer.Use your dough whisk to combine the ingredients into a soft dough.
To Cook the Dumplings in both the Dutch Oven and the Magic Pot.
- Place spoonfuls of the dumpling mixture around the top of the casserole and either;
- Pressure cook for another 1 minute. Let the pot naturally release the steam and by the time the steam is released your dumplings will be cooked.
- Or return to the oven for another 25 minutes.
- Serve your beer beef and beer dumplings with steamed vegetables.
