Beef and Beer Stew with Cheese and Garlic Toast

Name: Beef and Beer Stew with Cheese and Garlic Toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups All Purpose Flour, divided use; 3 pounds Stewing Beef, Cut Into 1/2-inch Cubes; 3 Tablespoons Oil; 1 Onion, Diced; 2 stalks Celery, Diced; 2 Tablespoons Tomato Paste; 5 ounces, weight Button Mushrooms, Sliced; 11 ounces, weight Belgian Ale; 1 cup Beef Stock; 1 Bay Leaf; 1 Tablespoon Light Brown Sugar; 1 Tablespoon Worcestershire Sauce; Salt And Pepper, to taste; 1 loaf Garlic Bread, Sliced; 3 ounces, weight Grated Cheddar Or Gruyere Or Gouda Cheese

Servings: persons

1/2 cups All Purpose Flour, divided use
3 pounds Stewing Beef, Cut Into 1/2-inch Cubes
3 Tablespoons Oil
1 Onion, Diced
2 stalks Celery, Diced
2 Tablespoons Tomato Paste
5 ounces, weight Button Mushrooms, Sliced
11 ounces, weight Belgian Ale
1 cup Beef Stock
1 Bay Leaf
1 Tablespoon Light Brown Sugar
1 Tablespoon Worcestershire Sauce
Salt And Pepper, to taste
1 loaf Garlic Bread, Sliced
3 ounces, weight Grated Cheddar Or Gruyere Or Gouda Cheese

1
1.
2
Preheat the oven to 350 degrees F. 2.
3
Season 1/2 of the flour (1/4 cup) with salt and pepper.
4
3.
5
Toss the beef in the seasoned flour to coat.
6
4.
7
Heat the oil in a large flame-proof casserole dish over medium-high heat.
8
Shake the excess flour from the beef, then cook beef, in batches, turning, until browned on all sides.
9
Remove from the pan and repeat with remaining beef.
10
Set beef aside.
11
5.
12
Reduce the heat on the casserole dish to medium.
13
Cook the onion and the celery, stirring, 3-4 minutes until softened.
14
6.
15
Stir in the remaining flour (1/4 cup) and cook until its lightly browned.
16
Add the tomato paste, cook for another minute.
17
7.
18
Return the beef to the pan along with the mushrooms, beer, beef stock, bay leaf, sugar and Worcestershire sauce.
19
Season with salt and pepper and bring to a simmer.
20
8.
21
Cover the pan and bake in the preheated oven for 1.5 hours or until the beef is tender.
22
Remove from the oven.
23
9.
24
Layer the garlic bread on top of the beef and beer stew.
25
Sprinkle with the cheese and bake, uncovered for a further 20 minutes until bubbling.
26
(You can also do this step using 6 individual ramekins)

1175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups All Purpose Flour, divided use, 3 pounds Stewing Beef, Cut Into 1/2-inch Cubes, 3 Tablespoons Oil, 1 Onion, Diced, and more.

Yes, Beef and Beer Stew with Cheese and Garlic Toast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!