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Dark beer-braised beef
Dark beer-braised beef

You will need to present your vaccine passport to pick up your online order in-store as of January 18. In any other situation, please select home delivery.

Dark beer-braised beef

Preparation 15 minutes
Cooking time 2 hours 30 minutes
Servings 4 to 6


  • 45 ml (3 tbsp) vegetable oil
  • 30 ml (2 tbsp) butter
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) all-purpose flour
  • 800 g (1 1/2 lb) beef blade roast, cut into 2-3 cm (1 in.) cubes
  • 4 medium-sized onions, thinly sliced
  • 1 garlic clove, minced
  • 500 ml (2 cups) dark beer
  • 300 ml (1 1/4 cups) veal stock
  • 2 or 3 nice sprigs of fresh thyme
  • 1 large bay leaf
  • 2 medium-sized carrots, cut into 1 cm (1/2 in.) slices
  • 250 ml (1 cup) smoked pork breast, cut into thick strips
  • 15 ml (1 tbsp) tomato paste
  • 15 ml (1 tbsp) fresh tarragon, chopped
  • 30 ml (2 tbsp) flat-leaf parsley, chopped


  1. In a skillet, heat 2/3 of the oil and half of the butter over medium-high heat.
  2. Season with salt and pepper, and flour the beef.
  3. Brown the beef cubes on all sides. Set aside.
  4. In a Dutch oven, heat the rest of the oil and butter over medium-high heat.
  5. Add the onions and cook, stirring occasionally, until nicely browned.
  6. Add the garlic and cook for another minute, stirring constantly.
  7. Moisten with beer and veal stock.
  8. Add the thyme and bay leaf.
  9. Season with salt and pepper.
  10. Cover and simmer slowly for 1 1/2 hours.
  11. Add the carrots and simmer for 30 more minutes.
  12. Meanwhile, brown the pork strips in a skillet. Set aside.
  13. At the end of the 2 hours' cooking, add the tomato paste and tarragon.
  14. Cook for about 15 minutes, uncovered.
  15. Place on plates over a bed of buttered noodles.
  16. Garnish with the pork strips and chopped parsley.
  17. Serve.
Availability in stores