Beef stew in dark beer

Ingredients

• 1 kgwell-marbled beef rib steak for stewing
• 3 largeonions
• 2 clovesgarlic
• 1 small bottledark brown beer, such as autumn bock
• approximately 300 mlbeef stock
• 2 tbsp (30 ml)apple syrup
• 2 sprigsfresh thyme
• 4cloves
• 2bay leaves
• 1 thick slicebrown bread
• 2 tbsp (30 ml)strong mustard
• as neededbutter for frying
• to tastepepper and salt

Instructions

1. 1

   Cut the ingredients

   Cut the beef into pieces about 3 cm across. Peel and roughly chop the onions and garlic.

2. 2

   Brown the beef

   Melt a knob of butter in a large casserole over high heat. Brown the beef on all sides, working in batches because there is a lot of meat.

3. 3

   Soften the onions

   Season the beef as it cooks with a little pepper and a pinch of salt. Lift it out of the pan, then gently fry the onion and garlic in the same pan without letting them brown.

4. 4

   Return the beef

   Put the browned beef back into the casserole with the onions.

5. 5

   Add beer and stock

   Pour the beer into the pan with the browned bits and bring it to the boil, scraping the bits from the base as you stir. Add the stock and bring it to the boil.

6. 6

   Add the flavourings

   Stir in the apple syrup, thyme, cloves and bay leaves.

7. 7

   Simmer until tender

   Simmer over low heat for 2–3 hours, with the lid off, until the beef is tender. Stir occasionally and check the meat as it cooks.

8. 8

   Thicken the sauce

   Spread the mustard generously over the slice of brown bread and lay it in the pan. It will soften into the stew and help thicken the sauce.

9. 9

   Cover the pan

   Once the gravy has reached the thickness you want, put the lid on the pan.

10. 10

    Adjust the seasoning

    Taste the stew and add more pepper and/or a pinch of salt if needed.

11. 11

    Serve the stew

    Serve with freshly fried chips and a generous spoonful of mayonnaise, as suggested in the recipe.

What is beef stew in dark beer?

This is a Dutch-style slow-cooked beef stew, made with beer rather than relying only on stock for its braising liquid. Dark autumn bock beer gives the sauce a malty character, while apple syrup adds sweetness and mustard-coated bread helps thicken it.

It is also served in a Belgian manner here, with chips and mayonnaise. A long, gentle simmer gives the beef time to become tender and lets the flavours come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 54g protein, 25g carbs, 43g fat.

Most of the protein and fat come from the beef, with additional fat from the butter and mayonnaise if served. The beef, onions, beer, apple syrup and bread contribute carbohydrates, while the chips add considerably more if included. Serve with vegetables or salad, and choose a moderate portion of chips to balance the plate.

Choosing the beef and beer

Beef rib steak: the recipe calls for well-marbled meat cut into pieces about 3 cm across. The fat and connective tissue suit the long simmer and contribute to a fuller sauce.

Dark beer: use a dark brown beer such as autumn bock. Its malty taste complements the beef and apple syrup; the specific bottle size is not stated in the recipe.

Build flavour in the pan

Brown in batches: give the beef room in the casserole so it colours rather than steams. Keep the heat high for this step, then lower it when the stew begins to simmer.

Fond and aromatics: scrape the browned bits into the beer as it comes to the boil. Soften the onion and garlic without browning them, so they add sweetness without becoming bitter.

Keep the simmer gentle

Low heat: after adding the flavourings, simmer the stew for 2–3 hours with the lid off. You want a gentle movement in the liquid, not a vigorous boil.

Check as it cooks: stir occasionally and test a piece of beef for tenderness. The time can vary with the cut and the size of the pieces, so use the texture of the meat as your guide.

Thicken with mustard bread

Mustard-coated bread: spread mustard over the brown bread and set it on top of the stew. As it softens, it breaks down into the sauce and thickens it.

Choose when to cover: leave the lid off while the sauce reduces, then cover the pan once it reaches the consistency you like. Taste and adjust the seasoning before serving.

Serve with chips

Freshly fried chips and mayonnaise are the pairing given in the recipe. The crisp chips contrast with the tender beef and thick gravy.

For a more balanced plate, add a green salad or cooked vegetables alongside the chips. Keep the mayonnaise separate so everyone can choose how much to add.

Recipe notes & tips

• Pat the beef dry before browning to help it colour in the pan.
• Brown the meat in batches rather than crowding the casserole.
• Scrape the beer pan thoroughly so the browned bits flavour the sauce.
• Keep the stew at a gentle simmer and stir from time to time.
• Check the beef for tenderness before deciding whether it needs more cooking.
• Taste the sauce after the bread has softened, then adjust the seasoning.

Variations

• Use another dark beer: choose a malty dark beer if autumn bock is unavailable.
• Add extra herbs: increase the thyme slightly for a more pronounced herbal note.
• Serve with mash: swap the chips for mashed potatoes to serve with the gravy.
• Add vegetables: serve cooked carrots or green beans alongside the stew.
• Adjust the mustard: use a milder mustard if you prefer a gentler flavour.

Common mistakes to avoid

• Crowding the pan: the beef may steam instead of brown; cook it in several batches.
• Browning the onions: they can develop a stronger, bitter flavour; soften them gently.
• Boiling hard: the beef may cook unevenly; keep the stew at a low simmer.
• Skipping the scrape: browned bits add flavour; loosen them with the beer as it heats.
• Covering too soon: the sauce may stay thin; leave the lid off until it reaches your preferred thickness.
• Adding salt too early: stock and the sauce can concentrate; taste near the end before seasoning further.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the sauce has thickened too much.

Frequently asked questions