Beef and Beer Stew

Beef and Beer Stew

A simple and comforting stew recipe that's perfect for the coldest nights.

6 servings
Preparation 15 min
Cooking 3 h

290 calories per serving 


4 carrots, cut into large pieces   400 g
3 stalks celery, cut into large pieces   220 g
2 onions, finely chopped   400 g
3 cloves garlic, finely chopped    
1.2 kg blade pot roast, rib roast or shoulder cloud    
1 1/2 tbsp olive oil   23 mL
1/2 cup white wine   125 mL
1 tsp cornstarch   3 g
2 tsp herbes de Provence   2 g
1 1/3 cup gluten-free beer, red type   330 mL
2/3 cup demi-glace sauce   170 mL
  ground pepper to taste    
1 pinch salt [optional]   0.1 g

Before you start

A baking or casserole dish with a tight-fitting lid is necessary for this recipe.


  1. Preheat the oven to 160ºC/325ºF.
  2. Prepare the vegetables: Cut the carrots and celery stalks into large pieces (about 2-3 cm thick). Finely chop the onion and garlic. Leave the meat whole.
  3. Heat the oil in a thick-base roasting pan over medium heat. Brown the meat thoroughly on each side until golden, 7-8 min total. Take the meat out and set aside.
  4. Add the onion and garlic to the pan and sauté 3-4 min until translucent. Add the other vegetables and cook 2-3 min, then deglaze with the wine 1 min. Add the cornstarch and the herbs, then pour in the beer and the sauce demi-glace. Bring to a boil, then put the meat back into the pan. Add salt and pepper to taste.
  5. Cover then cook in the middle of the oven until the meat is very tender (about 2 h 30 min per kilo of meat).
  6. Serve the with the cooking juices.


This stew can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




11 g

17 %

Saturated 3.5 g
+ Trans 0.3 g

20 %


65 mg


115 mg

5 %


16 g

5 %


3 g

12 %


6 g


28 g

Vitamin A

70 %

Vitamin C

15 %


6 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Low :
Source of :
Calcium, Copper, Fibre, Manganese, Pantothenic Acid, Vitamin B1, Vitamin C, Vitamin D, Vitamin E
Good source of :
Folacin, Iron, Magnesium, Phosphorus, Vitamin B2, Vitamin B6
Excellent source of :
Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc

More info

This recipe is in the following categories: Beef | Main courses/Entrées | Diabetes-friendly | High Iron | Kosher | Low Sodium | Braise/Stew

You may like :

Go to the blog >>


Get nutrition advice and cooking tips delivered for free in your mail box every week!