Recipe Beef and beer stew

Ragoût de boeuf à la bière
Preparation time:
Heat treatment time:
Community rating:


  • 1.8 kg stewing beef
  • 3 onions
  • 2 garlic cloves
  • 750 ml dark beer 
  • 750 ml lager 
  • 3 Speculoos biscuits 
  • 100 g butter
  • 1 bouquet garni
  • 1 teaspoon brown sugar
  • Salt and Pepper
  • Parsley
  • Thickening granules or cornflour


  1. Cut the meat into 6 cm cubes. Peel and finely chop the garlic. Peel and finely dice one of the onions. Peel and slice the other 2 onions.
  2. Melt the butter in a pan and add the meat and diced onion.
  3. Brown the meat over a high heat, stirring occasionally. Once the meat is well browned deglaze the pan with a little beer.
  4. Add the garlic, sliced onions and bouquet garni. Stir well.
  5. Pour the remaining beer into the pan, to completely cover the meat. 
  6. Cover the pan and cook for an hour over a high hear.
  7. Remove the bouquet garni and transfer the stew into the Le Parfait Super jars.
  8. Seal tightly and proceed immediately to the heat treatment: 1 h 30 m at 100°C.
Before warming up and serving, add the brown sugar and crumbled speculoos biscuits. Mix well and allow to reduce for a few minutes. To finish, add thickening granules or cornflour into the pan, and cook through.

History has it that…. it was not until the Middle Ages that beer became a popular drink. Until the late 12th century, before the onset of artisan breweries, monks had a monopoly on the beer trade. Beer brewed in the monasteries was served medicinally. Legend has it that they took advantage of their position to elicit beer manufacturing secrets from their penitents during confession. 

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Bonjour, il serait utile de mentionner le bocal nécessaire le Parfait pour les recettes.

PORTIER Jean-Pierre

C’est vrai que ca n’a pas de sens de melanger de la biere Brune et Blonde dans cette recette…
Je mets de la brune dans mes carbonades, Leffe ou pelforth.


Bonjour, 750 ml de bière brune ou 750 ml de bière blonde ?

Brigitte BOYER

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