Beef Simmered In Beer

Beef Simmered In Beer

This is so easy! The beer really tenderizes the beef. The sauce is light yet deeply flavored.

Ingredients: 4 servings

A block of beef (belly, shin, etc.)
1 kg
2 to 3 (600 g)
Canned tomatoes (with the juice)
1 cup (200ml)
Beer (not a very dry one)
500 ml
1/3 cup - 66 ml
Brown sugar
1 tablespoon
Dijon mustard
1 tablespoon
Beef or chicken stock cube
1 cube
Bay leaf
Olive oil
As needed
Plain flour
As needed
Salt and pepper
To taste
Broccoli, potatoes, etc.
To taste


1. Cut the beef into 6 cm cubes, and season with salt and pepper.
2. Slice the onions as thinly as possible, and saute patiently in olive oil until golden brown. Set aside.
3. Put the pan you sauteed the onions in back on the heat with some more olive oil. Dust the beef cubes with flour and brown in the pan.
4. Add the onions back in the pan with the canned tomatoes, beer, water, brown sugar, mustard and soup stock cube.
5. Bring to a boil over high heat. When the beer foam has died down skim off the scum diligently. Add the bay leaf and simmer for about 3 minutes.
6. Stir occasionally, and simmer until you think it looks right to you. Season with salt and pepper. Turn off the heat and leave to rest for a full day before serving.
7. Boil the accompaniments, such as broccoli and potatoes.
8. For the mashed potatoes, see Recipe ID: 1093966. For the saffron rice, see Recipe ID: 1729981. I used these as accompaniments here.

Story Behind this Recipe

By combining the beer-cooked beef I had in Belgium and the several recipes I've tried from Cookpad, I was able to come up with a recipe I really like.