Beef & Ale Casserole

Beef & local ale casserole


1. Combine all the ingredients together in a foil tray.

2. Cover with foil and cook for 1hr at 160°c.

In partnership with:


  • 250g Diced Rump Steak
  • 250g Hachee Sauce
  • 2g Beef Steak Spices
  • 50g Diced Carrot
  • 50g Button Mushroom
  • 100ml Local Ale
  • 2g Bond DS
  • Garnish: Cherry Tomatoes on the Vine, Fresh Thyme
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