Hereford beef casserole recipe


Beef and stout are a perfect combination. The treacle adds a deep flavour and colour to this warming casserole.


2 tbsp olive oil
1 kg Hereford braising steak, cubed
1 onion, chopped
450 g carrots, thickly sliced
2 tbsp plain flour
500 ml stout
3 tsp dark brown sugar
2 tbsp tomato puree
salt and pepper
1 tbsp black treacle
200 ml beef stock
1 tsp juniper berries, crushed (optional)15-20 cooked chestnuts


  1. Heat the oven to 160°C (140° fan) gas
  2. Heat 1 tbsp oil in a frying pan and fry the meat in batches until browned. Remove from the pan and set aside.
  3. Heat the remaining oil in the pan and cook the onion and carrots for about 5 minutes until browned.
  4. Stir in the flour, followed by the beer, sugar, tomato puree and a good seasoning of salt and pepper.
  5. Bring to the boil and stir in the treacle and juniper berries.
  6. Transfer the mixture to a casserole dish. Cover and cook for 2 hours. Add the chestnuts and cook for a further 30 minutes.