Beef in Ale with Mushrooms Recipe

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serves: 6
Skill: easy
Prep: 25 min
Cooking: 5 hr

Nutrition per portion

Calories 400 kCal 20%
Fat 13g 19%
  -  Saturates 4g 20%
This classic casserole recipe using beef shins creates a dish with wonderfully earthy flavours that will leave you feeling satisfied. Beef shins take a little longer to cook, so this dish does take a little longer, but the finished result is totally worth it.



  • 2tbsp oil, plus extra if required
  • 1 large onion, chopped
  • 2 sticks celery, chopped
  • 2 garlic cloves, chopped
  • 1.25kg (2lb 12oz) shin beef, cut into large chunks and trimmed of excess fat
  • 3 to 4tbsp seasoned flour
  • 20g (¾oz) dried porcini mushrooms, soaked in 300ml (½pt) hot water
  • 500ml (18fl oz) strong ale, such as Black Sheep
  • 3 bay leaves
  • 500g (1lb 2oz) mixed brown and white mushrooms, halved or quartered, depending on their size


  • Heat the oil in a large pan or casserole dish. Cook the onion for 5 minutes until it starts to soften, then add the celery and garlic and cook for a further 5 minutes. Remove from the pan and set aside. Toss the beef in the seasoned flour and brown in batches in the same pan; you may need to add a little more oil. Drain the dried mushrooms through a sieve, reserving the liquid. Return all the beef and veg to the pan, with any remaining flour, and add the dried mushrooms.

  • Mix together well, add the porcini soaking liquid, the ale and the bay leaves. Season, then bring to a boil and turn down to a very low simmer. Cover and cook for 4 hours, stirring occasionally, then add the mushrooms. Re-cover and cook for a further 45 minutes to 1 hour. Taste for seasoning, then serve.

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