Beef and Guinness casserole recipe

146 ratings Rate
  • Serves 4
  • 30 mins to prepare and 2 hrs 00 mins to cook
  • 284 calories / serving
  • Freezable
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Heat 1 tbsp of oil in a pan over a medium heat and fry the meat until it has browned. Remove from the pan and put into a casserole dish.

Heat the remaining oil and sauté the onion over a low heat until golden. Mix in the flour and ginger, cook for 1-2 minutes, then gradually stir in the ale, stock and tomatoes and cook until thickened. Add the bouquet garni, pepper and orange rind and pour into the casserole.

Cook in a preheated oven Gas mark 3/160°C/Fan140°C for 1½ hours.

Remove the bouquet garni, stir in the orange juice then serve.

Cook's tip
This casserole also makes a delicious pie. Place the cooked meat in a pie dish and cover with ready-rolled puff pastry.

Freezing and defrosting instructions

This recipe is freezable. Defrost at room temperature for about 1 ½ hours. Cook covered under a gentle heat for about 2 hours or in the oven 150C/300F/Gas mark 2 for 2 hours. 

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 2tbsp oil
  • 400g casserole steak, cut into cubes
  • 2 onions, sliced
  • 1tbsp plain flour
  • 2.5cm (1in) piece of root ginger, grated
  • 150ml (¼pt) Guinness
  • 1 Knorr Beef Stock pot dissolved in 150ml boiling water
  • 400g can tomatoes or passata
  • bouquet garni
  • 1 red pepper, sliced
  • 1 orange, rind and juice
  • Energy 1195kj 284kcal 14%
  • Fat 10g 14%
  • Saturates 2g 12%
  • Sugars 12g 14%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 13.9g Protein 25.8g Fibre 3.5g


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