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Photo of Slow braised beef in stout by WW

Slow braised beef in stout

Total Time
2 hr 45 min
30 min
2 hr 15 min
Fire up the oven and set aside a Sunday afternoon for some kitchen therapy: chopping, mixing, stirring...relaxing!


Olive oil

1 tbs

Beef chuck steak, raw

640 g, (Buy 800g), cut into 2cm cubes

Pickled onion, drained

12 individual


2 stick(s), thickly sliced diagonally

Baby carrot

8 individual, (1 bunch) trimmed

Plain flour

2 tbs

Tomato paste

2 tbs

Worcestershire sauce

2 tbs

Salt-reduced liquid beef stock

2 cup(s), (500ml)

Beer, ale

1 bottle(s), dark (500ml)

Red skin potato

4 medium, thinly sliced

Fresh thyme

1 tbs, sprigs


  1. Preheat oven to 150°C. Heat half the oil in a large shallow ovenproof casserole dish over high heat. Cook the beef, in 3 batches, turning, for 5 minutes or until browned. Transfer to a plate.
  2. Cook the onion, celery and carrot, stirring, for 5 minutes or until onions are lightly browned. Return the beef to the pan and sprinkle with the flour. Stir to combine. Add the tomato paste, Worcestershire sauce, stock and ale. Bring to the boil.
  3. Transfer to oven and cook, covered, for 1½ hours or until the beef is tender. Remove from oven. Increase oven to 220°C.
  4. Combine potato, thyme and remaining oil in a bowl. Season with salt and pepper. Arrange over the beef mixture. Bake for 20 minutes or until potato is golden brown and tender.


SERVING SUGGESTION: Steamed spinach and green beans.