Wold Top Beef in Beer

Main courseServes 4

For a perfect winter warmer, this Beef in Beer stew from the team at Wold Top Brewery is hard to beat. Using their Headland Red, a Mellor family favourite, this simple but delicious supper is perfect served with crusty bread and seasonal vegetables.


450g (1lb) stewing steak (the best quality you can find)
2 parsnips, chopped
2 carrots, chopped
1 onion, halved
2 cloves garlic, chopped
1 sweet potato (peeled and chopped)
2 tbsp Yorkshire Rapeseed Oil
3 – 4 bay leaves
Pinch of salt & pepper
25g (1oz) flour (to coat the beef)
500ml bottle of Headland Red


  1. Season some flour on a plate with salt and pepper and use this to lightly coat the beef.
  2. Transfer the coated beef to a hot frying pan to lightly brown in the rapeseed oil.
  3. Chop all the vegetables and put into a large casserole dish with the beef.
  4. Use some of the Headland Red to deglaze the frying pan and then pour the contents of the pan and the remaining beer into the casserole dish.
  5. Season with the salt, pepper and bay leaves, put the lid on and cook on 150°C, 130°C Fan, Gas 2 for 3-4 hours.