Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins
8 servings (serving size: 1 cup)

An amber Belgian beer is ideal in this dish, though most amber beers or brown ales—such as Newcastle—would work just fine. Garnish this Belgian Beef and Beer Stew recipe with fresh thyme.

How to Make It

Step 1

Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of beef to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.

Step 2

Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of liquid evaporates. Stir in flour; cook 2 minutes, stirring occasionally. Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beef is tender. Discard bay leaf.

Step 3

Beer note: With Belgian Beef and Beer Stew, focus on Belgian beers in the style of Dubbel or Brune. These words indicate a dark-colored, malty beer that goes well with braised beef. Moinette Brune ($9/750 ml) offers fruity sweetness that works with caramelized vegetables and a bready quality that matches any stew, while the beer's lively effervescence and surprisingly light body won't weigh down a winter meal. --Jeffery Lindenmuth

Ratings & Reviews


September 18, 2017
I have made this many times over the years.  I use a bold, hoppy beer - tonight was Fort George's Vortex - and fresh thyme sprigs.  Delicious and a weekend staple at our house in the fall and winter with leftovers to enjoy for lunch or work night dinner.


January 02, 2018
Made exactly as stated. DELICIOUS!

RLoushin's Review

October 24, 2011
So delicious! A different, rich taste. Not sure I will make any other stew recipe now. I used regular white mushrooms (what I had on hand) and fresh thyme. I would like more broth also. Kids would like me to use pearl onions, so I'll try that.

CV91915's Review

January 13, 2010
I made this stew for my parents while visiting them for Christmas (and while on a weight-loss diet), and they refused to believe that that this is a relatively low-calorie recipe. This is going into the regular recipe rotation!

2doxiemom's Review

December 12, 2009
I used a Porter Ale from World Mkts. Added cut-up potatoes and about 1/2 the mushrooms. Still think it's better the 2nd day and after adding some Worcestershire sause. Also let it cook in the crockpot.

tbeighs's Review

January 24, 2010
This was a great stew - simply delicious! We found it needed something like 4cups of beef broth, not 1. And even with the 4 cups, it was still so thick it did not have a lot of liquid.

KenCar's Review

November 25, 2009
Very good however I would put the veggies in after cooking the meat for 45 Minutes to 1 hour. The veggies became to soft.

SusanTHall's Review

March 29, 2014
Excellent stew; a real hit with both the husband and the 2 year old. Meat was fall apart tender and the gravy was so flavorful. Served with roasted potatoes. New favorite stew recipe!

bkdice's Review

December 19, 2009
I was not a fan of this recipe at all - sorry... just wasn't flavorful and the meat was not that tender. i expected it to fall apart, like the short ribs I make, but no such luck. Took a lot of finagling to make it taste enough to want to eat it all. Wasn't able to fix the texture.

tinajane76's Review

December 27, 2013
Holy Moses, was this great! So rich and flavorful. Even my non weight conscious husband loved it and asked for me to make it again. This one's most definitely a keeper!