Beer Beef- Our Take on Belgium Beef

With the weather turning colder there is nothing better than a warm plate of comfort food on a winter night. Beer beef, our take on Belgium Beef is sure to leave you feeling satisfied. Chunks of beef are slow cooked in caramelized onions, dark beer and broth, leaving your home smelling like an old wool European kitchen. Serve over buttered egg noodles or creamy mashed potatoes, with your favorite dark beer and you won't be sorry!

This recipe comes together quickly and the best part is that cooks all afternoon in the oven so you are freed up to do other things. Traditional Belgium Beef is made with Belgium beer but we subbed in one of our favorite dark beers by Yachats Brewing, Marbled Murrelet. Feel free to use your favorite as well, just make sure it is a dark, rich beer for a full flavor effect in the recipe. 

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Beer Beef (Our Take on Belgium Beef)

Serves 4-6


3 Pounds Beef Chuck or Round Steak Cut into 1" Cubes

1 Cup Flour

1 tsp. Salt

1/2 tsp. Pepper

1/4 C. Olive Oil

3 Onions (Thinly Sliced)

2 C. Beef Broth

2 C. Dark Beer

1 tsp. Sage

1 tsp. Garlic Powder

1 tsp. Thyme

1 tsp. Marjoram

2 Bay Leaves


Preheat oven to 325 degrees F. Cut beef into one inch cubes. In a large ziplock bag mix together flour, salt and pepper. Add beef in batches breading all sides. Over medium high heat in a large dutch oven, heat oil and brown beef on all sides (this will have to be done in batches). Place browned beef on a plate and set aside.

Leaving browned bits in the same Dutch oven, add more oil if needed, turn down heat to medium and caramelize thinly sliced onions. Make sure onions are actually caramelized and translucent (can take 20 minutes) and not just browned, this will make a HUGE difference.

Once onions are caramelized, deglaze pan with beer. Add in broth and spices, stirring to combine. Lastly add in beef and cover with lid. Place in oven and cook for 2-2.5 hours until beef is tender and the liquid has created a gravy. Serve over buttered egg noodles or mashed potatoes.