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Beef in Cologne dark ale


  • Heat a little oil in a large heavy-bottomed pan and brown the beef in 2-3 lots. Set aside.
  • Add a little fresh oil to the pan, if needed, and briefly sauté the onion and garlic, continually stirring and scraping the bottom of the pan as you do so.
  • Then add the carrots and mushrooms. Stir and continue cooking for 5-10 mins.
  • Add the tomato paste and mix well until toasted.
  • Then add the flour and briefly cook, continually stirring.
  • Add about 1 cup stock with the beer, sugar, bay leaves, a decent amount of seasonings and the thyme. Mix well and bring to the boil.
  • Then return the beef, turn the heat right down and gently simmer for about 1¼ hours until very tender, adding more stock as needed.
  • Serve on a bed of buttered noodles or mash with a sprinkling of parsley.
  • nb.  This stew is even better reheated the following day.


  • olive oil
  • 1½ kg cubed beef (stewing steak)
  • 2-3 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 medium carrots, cut into chunks
  • 8 large button mushrooms, quartered
  • 1 heaped tspn tomato paste
  • 1 scant tbsp plain flour
  • 2 cups beef stock
  • 1 small bottle dark beer
  • 1 scant tbsp raw sugar
  • 2 bay leaves
  • sea salt & freshly ground pepper
  • 2 sprigs fresh thyme
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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