Mushroom Bacon Ale Casserole

After just a few hours, this classic beef stew becomes meltingly tender and cover in a rich, deeply flavored sauce.

Mushroom Bacon Ale Casserole

Total Time: 3 hours, 15 minutes

Serving Size: 6

Calories per serving: 398,15

Fat per serving: 27,36g 42%

Saturated fat per serving: 10,17g 51%

Carbs per serving: 14,09g 5%

Protein per serving: 18,08g 36%

Fiber per serving: 3,05g 12%

Sugar per serving: 4,67g

Sodium per serving: 318,7mg 13%


  • 1 lb beef stewing steak cut into large cubes
  • Plain flour
  • 4 slices bacon snipped into chunks
  • 2 sticks celery, cut into small dice
  • 4 carrots, cut into chunky rounds
  • 2 onions, diced
  • 4 cloves garlic, crushed
  • 1 large bowl chestnut mushrooms, sliced
  • 2 cups of dark ale – we used Poacher’s Choice by Badger
  • 1 lb chopped tomatoes
  • 2 fresh bay leaves
  • 6 sprigs fresh thyme


  1. Fry the bacon bits in a frying pan until starting to crisp. Put to one side, reserve the fat.
  2. Shake the beef and oxtail pieces in flour in a plastic bag – this ensures they get a nice light even coating.
  3. Then, fry them all in small batches in the bacon fat, until seared on all sides. Put to one side.
  4. Fry the onions until softened then add the garlic quickly for no more than a minute, making sure it sizzles nicely without burning.
  5. Place all remaining ingredients (except mushrooms) in a casserole, cook on a very low heat simmering gently for about 3 hours until the meat is tender and everything has gone all rich and intense.
  6. Just before you eat the stew fry up the fresh mushrooms and add them to the dish at the last minute to avoid them becoming really soggy.
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