Beef in Beer recipe

Preparation Time: 30 minutes | Cooking Time: 4 hours

This comforting dish yields tender beef that melts in the mouth. It's packed with flavour, from a combination of veggies and seasonings and the beer adds an added savoury edge. Serve with a big bowl of creamy mash.


  • 1 carrot
  • 1 onion
  • 1 celery stick
  • 1 garlic clove
  • 1 tbsp. tomato puree
  • 1 bay leaf
  • 2 tsp. mixed dried herbs
  • 300ml beef stock
  • 330ml bottle beer
  • 450g beef stewing steak
  • 2 tbsp. butter + 2 tbsp. oil
  • Salt and pepper
  • 2 tbsp. flour


  1. Finely dice the carrot, onion and celery. Mince the garlic clove. Heat half the butter and oil together in a medium saucepan and fry the carrot, onion and celery gently for 15-20 minutes until golden and tender. Meanwhile, prepare the beef.

  2. Dice the beef and remove any sinew. Coat in flour and add salt and pepper, then shake to remove any excess. Heat the remaining oil and butter in a large casserole dish and add the beef. Fry on all sides until browned and golden, then drain off any fat.

  3. Add the veggies to the pot with the beef, then add the garlic clove and tomato puree. Stir and cook for 3-4 minutes until fragrant. Add the stock, beer, bay leaf and herbs and stir to combine. Turn the heat up and scrape any browned bits off the bottom of the pan. Reduce to a low simmer and cook for 3-4 hours, covered.

  4. Taste the dish and add salt and pepper as needed. Remove the bay leaf. You could also add a beef stock cube or some more mixed herbs for extra flavour if needed. If the sauce is too runny, mix a little corn flour and water together then stir into the stew. Cook out for 10 minutes.

Any beer will work for this recipe - a dark ale will work best, but any beer will do. Add mushrooms half an hour before the end of cooking if you like. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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