Beef and Beer Stew

2 Reviews
100% would make this recipe again

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

Preparation : 15 min Cooking : 3 h
290 calories/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 beer, red type 330 mL
2/3 cup demi-glace sauce 170 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 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

per 1 serving (310 g)


% Daily Value




11 g

17 %

Saturated 3.6 g
+ Trans 0.3 g

20 %


70 mg


110 mg

5 %


16 g

5 %


3 g

12 %


6 g

Net Carbs

13 g


28 g

Vitamin A

75 %

Vitamin C

15 %


6 %


20 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 2
Meat and Alternatives 3
Fats 2

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2 Reviews (2 with rating only) 100% would make this recipe again

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