Victoria Hall's gluten-free rich steak & ale stew

Ale is a word those who don’t eat gluten would typically have to avoid on a menu, but that needn’t be the case at home, and this recipe showcases it in a hearty casserole – perfect for the cold snap.

If you’re cooking for two, half of this dish can be enjoyed just as it is, served with bread and butter or some mashed potatoes and green vegetables perhaps, and then the remainder baked into a pie another day.

Prep Time 30 minutes

Cook Time 3-4 hours


800g casserole steak, in chunks

3 tablespoons plain gluten free flour

2 teaspoons salt

2 teaspoons white pepper

2-3 tablespoons vegetable or olive oil

1 onion, chopped

2 cloves garlic, finely chopped

4 carrots, chopped

4 large celery sticks, chopped

2 bay leaves

330ml bottle gluten free ale

400g gluten free beef stock

1 tablespoon tomato puree

1 tablespoon balsamic vinegar


1. To begin, preheat your oven to 170C/gas3. Then, toss the steak pieces with the flour, salt and pepper. Heat two tablespoons of oil in a large pan and fry the meat for a few minutes until browned on all sides. Remove with a slotted spoon to a roasting dish.

2. Add the onions and garlic to the pan with a little more oil and sauté until the onions are soft. Stir in the carrot and celery and cook for a few minutes longer, then lift out of the pan and put into the roasting dish with the meat and bay leaves.

3. Deglaze the pan with a large glug of ale, scraping up any crusty bits from the bottom and stirring into the liquid. Add the remaining ale and stock and bring to a simmer. Stir in the tomato puree and balsamic vinegar and then pour everything over the meat and vegetables.

4. Tightly cover the roasting dish with a double layer of tin foil, place into the preheated oven and leave to slow cook for 3 to 4 hours, until the meat is meltingly tender.

5. Once cooked, if the gravy is a little thin, return the whole dish to the oven uncovered for a further 30 minutes.

6. Allow to cool slightly before serving and, if you like, garnish with freshly chopped parsley.

Victoria is the author of This is Gluten Free and owner of 2 Oxford Place cafe on Gillygate