Beef and Beer Stew

Food and nutrition

Portions:4 servings

Preparation:15 minutes

Cooking:90 minutes
Published on 1 October 2018


10 mL (2 tsp.) olive oil

25 mL (½ cup) minced onion

40 mL (2 tbsp. + 2 tsp.) flour

400 g braised beef

341 mL (1 bottle) red beer

250 mL (1 cup) parsnip

250 mL (1 cup) diced carrots

160 mL (⅔ cup) beef stock

250 mL (1 cup) diced potatoes

Salt and pepper to taste


Preheat oven to 200 °C (400 °F).

In an ovenproof pot on the stove, heat the olive oil and brown the onions.

Flour the beef and brown it in the pot.

Deglaze with the beer.

Add the parsnips and carrots, then pour in the beef stock.

Put the pot in the oven and cook for 45 minutes. Add the potatoes and cook for an additional 45 minutes.

Think ahead: Store a serving of the stew in the freezer for another day.


Variation: Replace the beer with red wine.