Beef stew with craft beer: which beer choice makes the difference?

There are some dishes that immediately remind you of warmth, coziness, and long dinners. Beef stew is a perfect example of this. And when you think of beef stew, you naturally think of beer. But why specialty beer in particular? And which beer is best to use?

Why beef stew with beer?

Beer has been a classic ingredient in stews for centuries. It not only provides the moisture for the meat to slow-cook in, but also adds depth, tenderness, and a rich, full flavor. The sugars in the beer caramelize during the stewing process, giving the sauce a slightly sweet, malty undertone. And thanks to the hops and yeast, subtle bitter notes and aromas emerge that keep the dish exciting.

What makes specialty beer special in beef stew?

Specialty beer takes beef stew to the next level because it adds more layers of flavor than a standard lager. Think of caramel notes in a dubbel, spiciness in a tripel, or the roasted notes of a stout. Each type of beer brings its own character, thereby influencing the flavor of the dish.

Which specialty beer should you use in beef stew?

The choice of beer determines the character of your stew. For a classic, full flavor, a dark specialty beer, such as a dubbel or quad, is ideal. These beers bring notes of caramel, raisins, and malt that pair beautifully with slow-cooked beef.
Those who enjoy a bit of zest and spice can opt for a tripel; it gives the beef stew a complex, lightly spiced aroma with a hint of fruit.
For a deep, robust flavor, a stout or porter is an excellent choice: the roasted malt, coffee, and chocolate notes give the dish a rich, wintry depth.
If you prefer a slightly fresher variation, try a blond beer or amber ale; these make the sauce taste a bit lighter and fresher.

In short: the beer you choose determines whether your beef stew will be mild and sweet, spicy and full, or dark and intense.

Tips for the perfect beef stew

Preferably use beef with some fat, such as chuck roast or blade steak, as this will stay wonderfully tender while stewing. Let the meat cook slowly, for at least two hours—preferably three—so that all the flavors can fully develop. Add a little extra beer if the sauce gets too thick; that keeps the stew succulent and full of flavor.

Serve it with fresh fries or mashed potatoes, and of course a glass of the same specialty beer you poured into the pan. That way, you can taste the harmony between the dish and the glass.

Recipe: Beef stew with dubbel specialty beer

Ingredients (for 4 people)

• 800 g beef stew meat (e.g., chuck or blade steak), cubed

• 2 large onions, coarsely chopped

• 2 cloves of garlic, finely chopped

• 1 tablespoon flour

• 2 tablespoons mustard (preferably coarse-grain)

• 1 tablespoon apple syrup or brown sugar

• 2 bay leaves

• 3 sprigs of thyme (or 1 teaspoon dried)

• 1 bottle (33 cl) Zwentibold Quadruppel

• 1 tablespoon vinegar or a splash of white vinegar

• 1 tablespoon butter or oil for frying

• Salt and freshly ground pepper to taste

Instructions

1. Searing – Heat the butter in a heavy-bottomed pot and sear the meat over high heat until browned on all sides. Remove the meat from the pan and set aside briefly.

2. Onions and garlic – Sauté the onions in the same fat until golden brown, then add the garlic.

3. Thickening – Sprinkle the flour over the onions, stir well, and cook briefly.

4. Deglazing with beer – Pour in the beer and scrape the browned bits off the bottom of the pan. Return the meat to the pan.

5. Seasoning – Add the mustard, apple syrup, vinegar, bay leaves, and thyme. Season with salt and pepper.

6. Stewing – Let the mixture simmer gently with the lid half-on for at least 2.5 to 3 hours, until the meat is fork-tender. Stir occasionally and add extra beer or water if it becomes too dry.