Go Back
–+ servings
Beer-Braised Beef

Beer-Braised Beef

Make easy, authentic Belgian beer-braised beef. Tender chuck simmers in a sweet-savory dark beer sauce for the ultimate cozy comfort food.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg beef chuck or shank, cut into chunks
  • 3 units onions, thinly sliced
  • 3 tbsp all-purpose flour
  • 2 tbsp Dijon mustard
  • 2 tbsp dark brown sugar or cassonade
  • 1 bottle (33 cl) dark or amber beer
  • 2 slices gingerbread or bread spread with mustard
  • 2 tbsp red wine vinegar
  • 1 bouquet garni thyme, bay leaf, parsley
  • q.s. Butter or oil for cooking to taste
  • q.s. Salt and pepper to taste
  • q.s. Chopped parsley for garnish optional

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Chef's knife and cutting board
  • Wooden spoon or sturdy spatula
  • Measuring spoons
  • Tongs

Method
 

  1. Heat oil or butter in a large pot over medium-high heat and pat beef chunks dry; brown in batches until a crust forms.
  2. Remove beef and set aside; add sliced onions to the same pot and cook on medium until soft and light golden (about 10 minutes).
  3. Return browned beef to the pot; sprinkle flour over mixture and stir well for 2 minutes to create a roux.
  4. Slowly pour in dark beer while deglazing the pot; stir in brown sugar, red wine vinegar, and bouquet garni.
  5. Spread mustard on gingerbread slices and place them mustard-side down on top of the stew; do not stir.
  6. Cover pot with a lid and reduce heat to low; simmer for 2 to 2.5 hours, stirring occasionally.
  7. Remove lid, discard bouquet garni, and adjust seasoning with salt and pepper to taste.
  8. Serve in bowls, garnished with parsley, alongside crispy fries, mashed potatoes, or egg noodles.

Nutrition

Calories: 400kcalCarbohydrates: 20gProtein: 30gFat: 16gSaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 6mgCalcium: 3mgIron: 15mg

Notes

This stew tastes even better when made a day in advance, allowing the flavors to deepen.
For the best flavor, use two types of onions—yellow and red for that extra sweetness.
Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.
Avoid crowding the pan when browning the beef for optimal flavor.
Tried this recipe?Let us know how it was!