Geordie Beer Stew

This is a recipe adapted from my Grandmothers recipe for Flemish beer stew. It originally comes from a 40s cook book and I’ve added more veggies and flavour. The deep, rich gravy paired with the succulent beef is perfect as a winter warmer. It’s a firm favourite in my house, served with crispy roasted potatoes. I hope you love this as much as I do.

Serves 6


1kg beef chuck steak

2 onions, sliced

8 rashers of streaky bacon, chopped

1 1/2 tbsp flour

2 bottles of Newcastle Brown Ale

400g mushrooms

400g chantenay carrots

1 Small bay leaf

1 Clove of garlic

2 sprigs rosemary

1 tbsp sugar

1 tsp vinegar

Fantastic beer stew


Fry the bacon until crisp in a saucepan. Transfer to a casserole dish. 

Sauté the onions lightly in the bacon fat and add to the casserole dish. 

Cut the beef into 1 inch cubes and brown in the frying pan. 

Sprinkle flour over the browned meat and stir until it is absorbed. 

Turn off the heat and add the beer gradually, stirring constantly until blended. 

Add this to the casserole dish with the mushrooms, carrots, bay leaf, rosemary, sugar, vinegar and the garlic clove stuck on a toothpick so it’s easy to remove at the end. 

Stir and put in a preheated oven at either 180° for 2 hours or 120°C for six hours, or until meat is tender. Ideally the longer the better!! Great to do overnight!

Remove the bay leaf and garlic clove 

Serve with crispy roast potatoes and enjoy

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4 Comments Add yours

  1. Malc Page says:

    Couple of things:
    Did you change the recipe? Yesterday I wrote down 2 hours at 160 and now it says 6 hours at 120!!

    I’m worried now as it’s been in for 90 minutes and I’m expecting to eat it soon and not at midnight!

    Also the method is incomplete, as it mentions time (?) and doesn’t mention a few ingredients like the carrots and mushrooms? I have assumed everything goes in at the beginning?

    Looking forward to eating it!

    1. willflirtforfood says:

      Oh gosh sorry I updated it last night! I updated an earlier recipe but have cooked this exact one at 160° for 2 hours and it’s been lovely! I’ll amend the recipe now to include the carrots and mushrooms, what a schoolgirl error! I hope you enjoy it. Please let me know x

  2. Alice v says:

    I like the beer addition to this dish. Going to try it out!

    1. willflirtforfood says:

      Oh please let me know how you get on! It’s my fave ever recipe x

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