Slow cooker beef and ale casserole
Chunks of beef cooked all day in dark ale until they fall apart, in a glossy gravy with carrots and mushrooms.
- Time8 hrs 30
- LevelEasy
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef in the flour with the salt and plenty of black pepper until coated.
- 2
Heat half the oil in a large frying pan over a high heat. Brown the beef in two batches for 4 minutes per batch, until deep brown on the outside. Tip it into the slow cooker.
8 min - 3
Add the rest of the oil to the pan and cook the onions for 5 minutes until softening. Stir in the tomato purée and cook for 1 minute.
5 min - 4
Pour in the ale and scrape up all the sticky bits from the pan. Bring to the boil, then tip it all into the slow cooker.
- 5
Add the carrots, mushrooms, stock, Worcestershire sauce, bay leaves and thyme. Stir well.
- 6
Put the lid on and cook on low for 8 hours, until the beef breaks apart with a spoon.
480 min - 7
Taste, add more salt and pepper if needed, and remove the bay leaves. Serve with mash or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.