Hereford beef casserole recipe

Hereford Beef, Stout and Chestnut Casserole

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

Serves: 6-8

Total time (prep and cooking): 3 hours 30 minutes


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


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