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Beef & Beer Stew


Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 3m
  • Ready In : 3m

What could be better than a juicy beef stew with a hint of beer?


  • 11/2 kg beef chuck roast, cut into 21/2 cm pieces
  • salt and freshly ground black pepper
  • 4 tbsps butter, divided
  • 3 onions, chopped
  • 3 tbsps plain flour
  • 350ml beef stock
  • 350ml beer
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp whole grain mustard
  • 1 tbsp brown sugar


Step 1

Season beef with salt and pepper. Heat 2 tablespoons of butter in a large pan over medium-high heat until hot. Brown the meat, about 3 minutes on each side. Remove from the pan.

Step 2

Add 2 tablespoons butter to the pan; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add the flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes.

Step 3

Stir in the stock, beer, thyme, bay, beef, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is tender. Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Discard thyme and bay leaf. Adjust seasoning with salt and pepper to taste and serve. Serve plain, with potatoes or rice.

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