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Beef and ale stew with cheesy croutons  recipe

Beef and ale stew with cheesy croutons recipe

52 ratings

Try this classic Belgian-style beef stew served with creamy mash. The recipe is perfect for making ahead to the end of step 3, and leaving to cool and chill until ready to use; then top with the cheesy bread and return to the oven until bubbling. See method

  • Serves 4, easily doubled for a crowd
  • 30 mins to prepare and 2 hrs 30 mins to cook
  • 784 calories / serving
  • Freezable


  • 900g stewing steak, cut into matchbox-size pieces
  • 3 tbsp plain flour, seasoned
  • 2 tbsp olive oil
  • 330ml bottle dark Belgian beer
  • 25g butter
  • 4 large onions, thickly sliced
  • 2 sticks celery, thinly sliced
  • 2 sticks carrot, chopped 2 inches
  • 4 garlic cloves, bruised and left whole
  • 2 fresh bay leaves
  • 1 tbsp dark brown muscovado sugar
  • handful fresh thyme, leaves picked
  • 1 tbsp red or white wine vinegar
  • 100g Comté or Emmental cheese, finely grated
  • 1 tbsp wholegrain mustard
  • 4 thick slices baguette, cut on the diagonal

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    12g 61%
  • Sugars

    20g 22%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 57.8g Protein 66.8g Fibre 7.5g


  1. Toss the beef in the flour to coat. Heat 1 tbsp oil in a large casserole dish and add half the beef. Brown for 5 mins over a high heat, then transfer to a bowl. Splash a little of the beer into the pan and scrape up any crusty bits. Pour this over the beef. Wipe the pan clean, then repeat with the second batch of meat.
  2. Then add the butter to the clean pan and cook the onions, carrot, celery and garlic for 10 mins until soft and golden. Add the bay leaves, sugar and half the thyme, cook for another minute, and finally add the vinegar.
  3. Preheat the oven to gas 3, 170°C, fan 150°C. Return the beef and its juices to the pan, and pour the remaining beer over it. Cover the pan, leaving a small gap for steam to escape, and cook in the oven for 1 hr 45 mins.
  4. For the croutons, mix the cheese with the mustard and remaining thyme leaves. Sprinkle a generous layer of cheese over each bread slice. Once the stew is cooked, season, stir, then top with the croutons. Cook for a further 30 mins, uncovered, until the meat is tender and the croutons are golden and bubbling.

Make it in a slow cooker

Brown the beef and veg as before, then tip into a slow cooker. Add the remaining ingredients, except those for the croutons, and use only 200ml beer. Cover and cook on a Low to Medium setting for 7 hrs. Grill the croutons on a baking sheet, and add on top of the stew to serve.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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