Beer recipes


Posted by yoshua / No comments

22 november 2017

Posted in All, Beer recipes, IPA

Beef stew with Lost Identity IPA

When I think about cooking with beer, the one dish that comes to mind first is always a good old beef stew!

The subtle bitterness and citrus flavors of the Lost Identity IPA typically goes very well with cabbages, roots, sprouts and chicory. The spices of Middle Eastern, Asian and Indian dishes join together really well with our IPA beer.

This IPA beef stew recipe merges these flavors perfectly and is also easy to make.

Warning: ABC can not be held responsible for any form of overeating and advises to always have at least one bottle of IPA accompanied with the dish!

Hope you enjoy our IPA Beef stew… ABC style!


Beef stew recipe:

Total time: 3:00 hours

Preparation: 15 minutes

Difficulty: EASY

Serves 8

To drink: ABC IPA



3 tablespoons olive oil

1/4 pounds bacon in small cubes

2 pounds beef stew meat, cut into cubes

1 onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 bottle of ABC Lost Identity IPA.

4 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon Hot sauce, or more to taste.

3 bay leaves

2 Thyme springs

1 1/2 teaspoons sugar

1/2 teaspoon paprika powder

2 carrots, roughly sliced

2 parsnips, roughly sliced

1 turnip or kohlrabi, roughly sliced

2 tablespoons all-purpose flour

Freshly ground black pepper & sea salt to taste

Minced fresh parsley, for the finishing touch!



Start by heating the oil in a large pan and cook the bacon until the fat releases.

Remove the bacon and use the fat to brown the beef over medium to high heat before also removing it from te pan to put aside.

Put in the union and cook on medium heat for about 2 – 4 minutes, add the garlic and cook for another 2 minutes (don’t let the garlic burn) until it releases its flavors.

Pour in the beer (ABC IPA), the beef broth, vegetables, Worcestershire sauce, hot sauce, bay leaves, thyme, sugar, paprika powder, salt, tomato paste, the cooked bacon and return the beef to the pan.

Cover the pan and leave to simmer on low heat for 2 1/2 hours.

Use the flour to thicken the liquid be mixing it with a little bit of water before adding it to the stew.

Continue to cook until the beef is tender, the vegetables are soft and the liquid is reduced and not to thin anymore.

Add the black pepper to taste and garnish with chopped fresh parsley and fresh thyme.


Serve with bread to dip or pour over mashed potatoes, Cheers!

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