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Beef and ale casserole with herby scones

This hearty high-protein dish is made with Guinness or dark ale for a deep flavour and tasty gravy. Simply serve with some steamed greens for a filling and wholesome meal.

Serves 6

Prep Time 15 min

Cooking Time 2 hr 10 min


  • 1tbsp olive oil
  • 6 shallots, halved
  • 600g lean braising beef, diced
  • 3tsp tomato purée
  • 1tsp dried mixed herbs
  • 1tbsp plain flour
  • 300g mushrooms, sliced
  • 500g carrots, quartered and cut into chunks
  • 250ml Guinness or dark ale
  • 1 very low salt beef stock cube mixed with 250ml boiling water
  • 2 bay leaves
  • For the scones
  • 275g self-raising flour, plus 2tbsp for kneading
  • 85g low-fat spread
  • 1tsp dried mixed herbs
  • 1tbsp dried parsley
  • 110ml skimmed milk
  • 20g parmesan, finely grated
  • Spray cooking oil
  • 500g broccoli florets, steamed, to serve Handful of fresh parsley, chopped, to garnish (optional)


  1. Heat the oven to 180ºC/fan 160°C/gas 4. In an ovenproof pan or casserole, heat the olive oil over a medium heat and cook the shallots until lightly golden. Add the beef and cook until evenly browned.
  2. Add the tomato purée, 1tsp mixed herbs and flour. Toss to coat the meat and cook for a few min more.
  3. Add the mushrooms, carrots, Guinness or ale, stock and bay leaves. Bring to the boil. Cover and cook in the oven for 1 hr 45 min–2 hr until the beef is tender.
  4. Meanwhile, prepare the scones. Sieve the flour into a bowl. Rub in the spread until the mixture resembles breadcrumbs, then stir in the dried herbs. Add the milk and parmesan and mix with a table knife to make a soft dough.
  5. Transfer to a lightly floured surface and press with your hands to 1.5–2cm thick. Cut out rounds with a 5cm round cutter, rerolling the dough as needed. Put on a lightly floured baking tray, spray with oil and cook for 15 min until lightly golden. Put the scones on top of the casserole 5 min before serving and return to the oven.
  6. Serve with the broccoli, garnished with parsley, if using.

Nutrition per serving

Read more on how we calculate nutrition.
515 34.7g 16.3g 5.1g 10.4g 12.4g 1g 306mg 49.5g 5.4mg

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