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Beef and beer stew

Giulia Scarpaleggia
A delicious and rich beef stew. The beef is stewed in beer for a hearty one-pot meal. This recipe has been adapted from Giulia Scarpaleggia's 'From the Markets of Tuscany'. Find out more about her at https://en.julskitchen.com
Course Main Course
Cuisine Italian
Servings 3


  • 1 tbsp olive oil
  • 1 large onion
  • 500 g diced beef
  • 1 tbsp plain flour
  • 400 ml dark beer
  • 400 ml beef stock
  • 4 carrots
  • 2 leeks
  • 1 stick celery
  • 2 large potatoes
  • 1 sprig rosemary
  • 1 bayleaf


  • Fry the diced onion in the oil in a large saucepan until soft.
  • Lightly coat the cubed steak in peppered flour and then add it to the pan, stirring gently so that each cube browns all over.
  • Add the beer and stir for a couple of minutes until everything is well combined.
  • Add the sliced carrots, leak, and celery, and peeled and cubed potatoes, along with the beef stock (I made mine with a beef oxo cube) and herbs.
  • Cook covered on a low heat for at least two hours, until the beef is tender enough to be cut with a fork.
  • If there is still quite a lot of liquid in the pan, remove the lid and boil rapidly for a few minutes until it reduces to a thick gravy.
  • Serve immediately.


I made the beef stock using an oxo cube mixed with hot water.
Keyword beef, italian, slow cooking, stew, tuscany