Belgian Beef And Beer Stew


You just want to try this Belgian beef and beer stew, the meat is so tender it will fall apart. A classic stew with fries, the perfect combination!

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Belgian beef and beer stew
Veronique van Ohmydish

Made by Véronique

Published at 2019-11-21, this recipe is for 4 people and takes 2 hours 10 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 11-02-2021

2 hours 10 minutes 4 people Main course
Belgian beef and beer stew


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  • 1 kg beef stewing meat
  • 2 large onions
  • knob of butter
  • 2 bay leaves
  • 2 cloves
  • few sprigs of thyme
  • 2 bottles of brown beer
  • 1 slice of brown bread
  • 1 tablespoon mustard
  • 3 tablespoons apple treacle
  • pepper and salt to taste
  • small dash of vinegar
  • fries for serving
Belgian beef and beer stew ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Dutch oven or other heavy bottomed pan with lid
  • meat tongs
  • wooden spoon

Belgian Beef And Beer Stew

2 hours 10 minutes 4 people Main course

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Preparation -- 10 minutes

Peel and finely chop the onion and set aside. Divide the meat into large cubes and remove any excess fat or muscles if like you.

Don't remove too much because the fat will give the stew more flavour. Season the meat with pepper and salt. Coat the slice of bread with mustard.  

Belgian beef and beer stew
Belgian beef and beer stew

Finishing the Belgian beef and beer stew -- 2 hours

Heat a large knob of butter in a heavy bottomed pan and cook the meat on all sides until they're beautiful brown. It's best to cook them in batches so you won't overcrowd the pan.

If the meat is brown also add the onion and cook a few minutes more. Deglaze with brown beer and stir in the treacle. Also add sprigs of thyme, bay leaves and cloves.

Turn down the heat, as low as possible, and put the slice of bread on top (mustard side down). Let the meat simmer for about 1,5 to 2 hours with the lid on and stir occasionally.

The exact time depends of the meat you're using, the meat should be tender and soft it will fall apart. If the meat isn't tender yet but the beer is already evaporated, you can add some water and stew it a bit more.

Remove the bay leaves, cloves and sprigs of thyme. Season with pepper, salt and a bit of vinegar. Serve with fries and a salad, enjoy!

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