Beef stew with Maudite beer (slow cooker)

  • Preparation 50 min
  • Cooking 8 h 25 min
  • Servings 6
  • Freezing Absolutely



  • 1 cup all purpose flour
  • 1 teaspoon paprika
  • 1 kg stewing beef cubes
  • Olive oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 cups carrots, halved lengthwise then sliced thick
  • 2 cups parsnip, halved lengthwise then sliced thick
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 1/2 cup Maudite beer by Unibroue
  • 2 tablespoons tomato paste
  • 2 cups baby potatoes cut in half
  • 2 cups butternut squash cut in cubes
  • 2 cups beef broth
  • 3 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • A small handful fresh parsley, finely chopped
  • Fleur de sel
  • Salt and ground pepper



  • In a big bowl, pour the flour, paprika, generously season with salt and pepper then stir. Throw the beef cubes in the flour then toss well with hands in order to coat evenly. Remove beef from flour mix and shake off excess. Set aside in a plate.
  • In a big skillet at medium-high heat, add about 2 tablespoons olive oil then add some beef cubes. Cook 3-4 minutes on all side to brown well. Cook a small quantity at a time and add oil when necessary. Pour in the slow cooker.
  • In the same skillet, add the onion, garlic, carrots, parsnip and rosemary then season with salt and pepper. Add a drizzle of olive oil, stir well then cook for 8 to 10 minutes to caramelize. Pour in the slow cooker.
  • Deglaze with the beer then add the tomato paste. Scrape the bottom of the pan to grab all the flavours! Stir to dissolve the tomato paste then pour in the slow cooker.
  • Add the rest of the ingredients oil the slow cooker then generously season with salt and pepper. Stir well and cover. Cook at low temperature for 8 hours. Stir halfway. Serve on couscous and garnish with fresh parsley and fleur de sel!