Braised steak and beer stew in black bowl with parsley garnish

Steak and beer stew: Simply hearty low and slow beef stew. Photo by Farhad Ibrahimzade on Unsplash

Steak and beer stew: Simply hearty low and slow beef stew

If you want a great meal this weekend, a hearty stew is the way to go. Our steak and beer stew is tender and packed with rich flavours.

Braised steak and beer stew in black bowl with parsley garnish

Steak and beer stew: Simply hearty low and slow beef stew. Photo by Farhad Ibrahimzade on Unsplash

When it comes to family cooking, a good stew goes a long way. Stews have a way of layering flavours to warm your heart and taste buds as you enjoy the company of your family and friends. A classic way of tenderizing and flavouring meat all at once is with beer thanks to some busy enzymes, giving your a stew that’s tasty and not chewy. Our steak and beer stew is a simple braised recipe and is the perfect weekend meal to enjoy with your choice of sides.

Steak and beer stew tips

Stews like layered flavours and with the method below, you’ll be cooking in specific stages for the best braised stew. You’ll be using less oil and using bacon for its fat but also for a deeper flavour. The beer can be any one of your favourites, but be aware of craft beers that are very “hoppy” as it can affect the taste. Make sure that your flour is well-seasoned when coating the beef cubes. With about 90 minutes to go, add some carrots and green beans if you want a vegetable addition and serve with rice or creamy mashed potatoes.

Make a simple garnish with chopped parsley, lemon zest and crushed garlic for a fresh addition to the rich stew.

If you want a great meal this weekend, a hearty stew is the way to go. Our steak and beer stew is tender and packed with rich flavours.

Steak and beer stew recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

3

hours 
Total time

3

hours 

20

minutes

Ingredients

  • 1 kg topside steak, cut into cubes

  • 1-2 cloves garlic

  • 1 large onion

  • 250 g streaky bacon

  • 2 tbsp apple puree

  • 440 ml beer

  • 1 cup beef stock

  • 1 pinch sugar

  • flour

  • salt and pepper

  • red wine

  • Garnish/gremolata
  • 1 clove garlic

  • lemon zest

  • chopped parley

Method

  • In a heavy pot or Dutch oven, fry the chopped bacon with some olive oil until brown and the pot has a good amount of fat. Remove bacon with slotted spoon and set aside.
  • Dust the cubes of meat with flour and season well with black pepper and salt. Brown in the bacon fat. Remove the meat and add it to the bacon on the side.
  • Chop the onion and fry in the fat until transparent and add the apple puree and cook for a minute. Add the garlic and cook for about 1 minute.
  • Deglase the pot with a splash of red wine and scrape the bottom of the pot to get all the lovely bits off the bottom.
  • Add the meat and bacon back into the pot with the beer and beef stock.
  • Cover with the lid and braise in the oven at 120-150°C for 2½ hours.
  • Serve with rice, peas and a fresh salad.

Notes

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Do you want to make more hearty winter stew recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the St. Andrews Preparatory School, Prep 100 Recipe Book.

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