Beef and Beer Casserole
Recipe type: beef
  • 2 tbs canola oil
  • 1 leek
  • 3 carrots
  • 1 celery stalk
  • 500 grams diced beef (I used blade)
  • 2 tbs plain flour
  • 330 mls lager beer (I used Stella Artois)
  • 250 mls beef stock
  • 3 tbs Dijon mustard
  • 1 tbs Worcestershire Sauce
  1. Finely chop the carrots.
  2. Finely slice celery.
  3. Slice the leek - love the tip from this cook book on how to wash and slice the leek, as I always seem to have residual dirt in my leek. Cut off the top and bottom of the leek. Slice down the middle and cut the leek in half. Slice the leek finely, then place in a large bowl of water to rinse. Drain with a colander and then pat dry with paper towel - works a treat!
  4. Add all vegetables to the slow cooker.
  5. Toss the meat in flour. If the meat is in a plastic bag, I just add the flour to the bag and shake with some vigour.
  6. Heat oil in a frying pan and brown the meat.
  7. Add on top of the veggies in the slow cooker.
  8. Then to the frying pan you cooked the meat in, add beer, stock, mustard and Worcestershire Sauce. Allow to boil and scrape off any of the bits stuck to the bottom of the pan.
  9. Add the liquid to the slow cooker.
  10. It does not look like there is much liquid, but it does develop as it cooks.
  11. Cook for four hours on high.
  12. Serve with rice and yoghurt.
Recipe by Planning With Kids at