Bilby Bites - the food blog from Bilby Marketing

Beef and Ale Casserole

This is a wonderful winter dish that is fabulous served with creamy mashed potato and, if you are that way inclined which I am, a glass of red wine. It's not flashy or up to the minute, but more a traditional, cosy and reliable favourite that should go down a treat with good friends.


  • 2 tbsp sunflower oil
  • 450g Diced Beef
  • 2 large onions
  • 2 tbsp light brown soft sugar
  • 1 tbsp plain flour
  • 2 tbsp balsamic vinegar
  • 500ml Strong Pale Ale


  • Serves 4. Heat oven to 150°C or Gas Mark 2.
  • Heat 1 tablespoon of the sunflower oil in a large ovenproof casserole dish that you can use on the hob. Make sure it has a lid. Add the beef in small batches for a few minutes each so they are lightly browned. Set browned meat aside.
  • Heat the rest of the oil in the casserole dish and sauté on a low heat for 6-7 minutes or until just soft. Add in the sugar, plain flour and balsamic vinegar stirring for 2-3 minutes over a high heat. Pour in the ale and continue to stir until boiling.
  • Tip the browned meat into the casserole dish and season to taste. Cover and cook in the oven for 1 1/2 – 2 hours. Ultimately you are after tender meat and a lovely, reduced syrupy sauce.

Bilby Boost

  • Serve with creamy mashed potato containing 2 tablespoons creamed horseradish and 1 tablespoon of fresh thyme leaves
  • Timothy Taylor’s Landlord Strong Pale Ale is a great choice, but any good Strong Pale Ale will work.