Beef Beer Stew

Warm up with a hearty Beef Beer Stew recipe featuring tender meat and rich flavors. Perfect for cozy nights or impressing guests. Try it today!

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

1000 g beef (gîte, paleron, or macreuse)
3 onions thinly sliced
2 tablespoons whole-grain mustard
50 g butter
1 tablespoon olive oil
30 g brown sugar (cassonade)
500 ml dark Belgian beer
2 slices gingerbread (pain d’épices)
2 bay leaves
3 sprigs thyme
1 tablespoon red wine vinegar
q.s. Salt and pepper to taste
500 g fries (homemade or frozen)

Equipment

Heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp knife
Cutting board
(Optional) Mandoline slicer

Method

Heat butter and olive oil in a large pot over medium-high heat.
Add the beef chunks and sear until golden brown on all sides.
Remove the meat and set it aside.
In the same pot, cook the sliced onions slowly until soft and translucent.
Sprinkle brown sugar over the onions and caramelize slightly.
Return the beef to the pot with the onions, then stir in mustard, vinegar, beer, bay leaves, and thyme.
Spread mustard on gingerbread slices and place them on top of the stew, mustard-side down.
Cover the pot, reduce heat to low, and let stew simmer gently for 2.5 to 3 hours, stirring occasionally.
Once ready, ladle the stew into bowls and serve hot with crispy fries.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 40gFat: 18gSaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 7gVitamin A: 2IUVitamin C: 4mgCalcium: 3mgIron: 20mg

Notes

Make sure to use high-quality beer for the best flavor. Pat the beef dry before searing to ensure a good crust. This stew improves in flavor the next day—store leftovers in an airtight container in the fridge for up to 3 days. For freezing, portion into smaller containers without the gingerbread; add fresh slices when reheating.