Beef and beer stew
A rich, hearty stew slowly simmered to tender perfection. Packed with vegetables, herbs, and depth of flavour, it's comfort food at its finest - ideal served with crusty bread or creamy mash.
Updated : 24 July, 2025
Easy
About 30 min.
Ingredients
3 tablespoon
Vegetable oil
2
Onion
2
Carrot
2
Celery
400 grams
Canned tomatoes
1 teaspoon
Peppercorns
2
Laurel leaf
2 stalk
Thyme
1 tablespoon
Flour
0.5 teaspoon
Cayenne pepper
500 grams
Beef brisket
500 milliliters
Light beer
to taste
Salt
pinch
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large, heavy-based casserole dish over medium-high heat. Add the onions, carrots, and celery, and cook for 4-5 minutes until softened but not browned, stirring occasionally.
Step 2
Next, add the tomatoes, black peppercorns, bay leaves, and thyme. Continue to cook for another 3-4 minutes, stirring regularly to combine and release the flavours.
Step 3
Sprinkle in the seasoned flour and stir through the mixture. Cook for 2–3 minutes to allow the flour to cook out slightly.
Step 4
Add the beef to the pot, then pour in the beer. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for about 3 hours. Stir every 20-30 minutes to prevent sticking and ensure even cooking, until the beef is so tender it can be cut with a spoon.
Step 5
Serve the stew hot, either in deep bowls with thick slices of fresh bread or on plates alongside mashed potatoes and green vegetables.