Slow Cooked Beef in Beer

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When it’s cold outside, it feels wonderful to be warmed up from the inside. And that’s what this one-pot dish is all about.

All the vegies and deliciousness you need is already in this recipe: simply pick up some fresh bread on your way home.

Slow Cooked Beer Beef

Ready in 7 hours. Serves: 6-8


For the meat:

  • 1/2 cup rice flour
  • 1 ½ teaspoon flaky sea salt
  • Freshly ground pepper
  • 1 teaspoon dried chilli flakes (optional)
  • 1 teaspoon dried parsley
  • 1 teaspoon powdered clove
  • 1 teaspoon celery seeds
  • 1 teaspoon paprika
  • 1kg diced beef

For the casserole

  • 40ml high heat cooking oil (olive or avocado)
  • 2 onions (chopped into chunks)
  • 350g Butterkin pumpkin, cut into bite-sized pieces
  • 400g potatoes, cut into bite-sized pieces
  • 4 cloves garlic, roughly chopped
  • 2 carrots, halved lengthways and chopped into chunks
  • 30g butter
  • 3 Portobello mushrooms, chopped into chunks
  • 1 tsp fresh thyme, chopped
  • 330mls (1 bottle) black beer (I used Hallertau Schwarzbier)
  • 3 cups beef stock
  • 2 tsp wholegrain mustard
  • 3 bay leaves
  • 2 teaspoons cornflour


Remove any sinew from beef.

Combine all the ingredients for the rub in a plastic bag (check it doesn’t have holes!).

Place beef in the bag, twist top to seal, and gently manipulate beef pieces until they are coated in the flour.

Heat a little oil in heavy-based saucepan on high. Brown seasoned beef in batches, crisping the outside but not cooking through. Repeat with remaining beef, adding a little more oil to the pan between each batch (save the leftover flour mix in the bag).

Remove beef and put aside on a kitchen towel.

In the same pan, heat a little more oil and half the butter. Sauté mushrooms until browned but still firm. Remove and drain on kitchen towel.

Place onions, pumpkin, potatoes, garlic, carrots, beef and mushrooms in the slow cooker.

Put the rest of the butter in your frying pan, melt until sizzling (not burned) and add beer. Allow to bubble for a couple of minutes, using a spoon to incorporate the crunchy bits of beef and mushroom from the bottom of the pan.

Pour the beer mix into the slow cooker, and add stock, bay leaves and mustard. Stir gently to combine.

Cook in slow cooker for at least 6 hours: the longer you leave it, the better the flavour. Serve with fresh crusty bread.


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