No image available
Member recipe

Beef, Ale & Walnut Casserole

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Traditional beef and Ale Casserole with Opies Famous Pickled Walnuts

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tablespoons vegetable oil
  • 1 kg (2 1/2 lb) chuck steak cut into 2.5cm (1 in) cubes
  • 1 large onion diced into 1 cm (1/2 in) cubes
  • 50g (2 oz) plain flour
  • 500ml (18 fl oz) beef stock
  • 500ml (18 fl oz) strong ale
  • 25g (1 oz) tomato puree,
  • 2 heaped teaspoons dried thyme
  • 2 bay leaves
  • 15g (1/2 oz) granulated sugar
  • salt and pepper (season to taste)
  • 1 jar (390g) Opie's pickled walnuts, drained and cut into halves


    1. Pre-heat oven to 160 C/325 F/ Gas Mark 3. Heat oil in large flameproof casserole, add beef, and cook over moderate to high heat for 2-3 minutes until browned all over.
    2. Using a slotted spoon remove beef from casserole to a plate. Fry onion in casserole, stirring occasionally, for a few minutes until soft, not coloured. Add flour and cook stirring continuously for 1 minute. Add beef stock, ale, tomato puree, thyme, bay, sugar slt and pepper and bring to boil, stirring until smooth and thickened.
    3. Return beef to the casserole, and bring back to boil. Cover casserole and cook in pre-heated oven, for approximately 2 hours or until tender.
    4. Add walnuts for the last 20-30 minutes of cooking.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.