This delicious Slow Cooker Beef and Ale Casserole, which you might also call a stew, is super easy to make using tender beef, vegetables, ale, carrots, and celery all in a rich and flavorful gravy.

To make Beef and Ale Casserole in your slow cooker or crockpot, simply layer the ingredients, set to cook on low for 8 hours, and let the slow magic happen, blending flavors to perfection.

Who knew that chucking a few things in a pot could result in something this amazing? Give it a whirl, and don’t forget to drop a comment below if you think it’s as brilliant as I do!

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What Type of Ale to Use for Beef and Ale Casserole

Choosing the right ale can make a big difference in your Beef and Ale Casserole.

Brown ales, like Newcastle Brown Ale, are fantastic for their nutty, caramel notes that complement the savory beef beautifully.

You could also try a robust porter for a darker, more chocolatey undertone, or a lighter amber ale for a milder, sweeter touch.

Beef and Ale Slow Cooker Casserole Ingredients

• 1 tbsp of vegetable oil
• Freshly ground salt and black pepper, to taste
• 900g (2 lbs) of stewing beef, cubed
• 6 shallots (or substitute with 1 large onion), diced
• 2 celery stalks, finely diced
• 3 carrots, sliced
• 1 leek, white parts only, chopped
• 2 beef stock cubes, crumbled
• 1 tsp of salt
• 1 tsp of garlic granules
• 1 tbsp of Dijon mustard
• 2 tbsp of tomato purée
• 1 tbsp of brown sugar (or substitute with Sukrin Gold for a lower-calorie option)
• 1 tsp of xanthan gum (or use 2 tsp of cornflour mixed with 1 tbsp of cold water to thicken)
• 2 bay leaves
• 2 tbsp of Worcestershire sauce
• 240 ml (1 cup) of ale (Newcastle Brown Ale recommended)
• Chopped parsley, for garnishing

How To Make Beef and Ale Slow Cooker Casserole

1. Prepare the Beef: Season the beef cubes generously with salt and pepper.
2. Brown the Beef: Heat the oil in a skillet over medium heat. Add the beef in batches and sear until all sides are nicely browned. Transfer the browned beef to a plate and set aside.
3. Layer the Ingredients: In your slow cooker, combine the diced shallots, celery, carrots, and leeks. Crumble the beef stock cubes over the vegetables. Sprinkle with garlic granules and 1 tsp of salt. Add the mustard, tomato purée, and brown sugar. If using xanthan gum, sprinkle it evenly; otherwise, stir in the cornflour slurry.
4. Combine and Cook: Return the browned beef to the slow cooker. Toss in the bay leaves and Worcestershire sauce. Pour over the ale, ensuring the liquid covers most of the ingredients. Stir everything together to distribute the flavors.
5. Set and Forget: Cover the slow cooker. Set it to cook for 8 hours on LOW or 5-6 hours on HIGH, depending on how tender you like your beef.
6. Final Touches: Before serving, remove the bay leaves. Taste and adjust the seasoning if necessary.
7. Serve and Garnish: Ladle the casserole over a bed of creamy mashed potatoes or cauliflower mash for a low-carb option. Sprinkle with chopped parsley for a fresh, vibrant finish.

Recipe Tips

• Enhance flavor by browning: To deepen the flavor of your Beef and Ale Casserole, make sure the beef cubes are browned in small batches; this prevents them from steaming and enhances caramelization.
• Deglaze effectively: Utilize the flavorful bits left after browning the beef by deglazing the pan with a bit of ale or broth, then add this to your slow cooker to enrich the casserole’s base.
• Thicken the sauce cleverly: If your casserole’s sauce is too runny, thicken it by whisking a tablespoon of cornstarch with two tablespoons of cold water and stir into the mix during the last half-hour of cooking.
• Add fresh herbs: Introduce fresh thyme or rosemary in the final cooking hour to inject a fresh, herbaceous note that cuts through the richness of the beef and ale.

Recipe Variations

• Try different meats: Consider using lamb or pork instead of beef to vary the taste and texture of your casserole, adjusting the cooking time as needed for different meats.
• Opt for a vegetarian twist: Create a hearty vegetable version by substituting beef with a mix of mushrooms, lentils, and root vegetables like parsnips, reducing the cooking time accordingly.
• Incorporate a smoky flavor: Add smoked paprika or a touch of liquid smoke to infuse a smoky dimension reminiscent of an open fire.
• Spice things up: Elevate the heat by incorporating red pepper flakes or fresh chili into the casserole, adjusting the amount to suit your spice tolerance.

What To Serve With Beef and Ale Casserole

Serve your Beef and Ale Casserole with roasted garlic mashed parsnips, Green Beans With Smoked Turkey, sweet potato gratin, sautéed kale with pine nuts, and a tangy beetroot salad.

You can also pair it with spiced red cabbage, a Beetroot Risotto, or a creamy polenta enriched with gorgonzola.

How To Store Leftover Beef and Ale Casserole

In The Fridge:

Store leftover Beef and Ale Casserole in an airtight container to keep it fresh. It should be cooled to room temperature before sealing and refrigerating. This hearty dish will stay delicious and safe to eat for up to 3 to 4 days.

In The Freezer:

Beef and Ale Casserole can be frozen, but the texture of the vegetables may change slightly upon thawing. To freeze, cool the casserole completely and transfer it to freezer-safe containers. Label with the date; it will keep well for up to 3 months.

How To Reheat Leftover Beef and Ale Casserole

Reheat your leftover Beef and Ale Casserole by placing it in a saucepan over medium heat. Stir occasionally until thoroughly warmed through, which should take about 10-15 minutes.

For quicker reheating, use a microwave-safe dish and cover it loosely; heat on high for 3-4 minutes, stir, then continue heating until hot.

Check out More Slow Cooker Recipes:

• Slow Cooker Broccoli Rice and Cheese Casserole
• Slow Cooker Pierogi Casserole
• Slow Cooker Hobo Casserole Recipe