Flemish beef and beer stew with bog myrtle

Name: Flemish beef and beer stew with bog myrtle
Total time: 3 h
Yield: 4 servings
Ingredients: 800 g stewing beef, cubed; 3 onions, in half rings; 40 g butter; 2 tablespoons flour; 500 ml dark beer; 250 ml stock; 1 tablespoon brown sugar; 2 slices of bread with 2 tablespoons strong mustard; 3 bog myrtle leaves; salt and pepper

Updated on 9 October 2026

Makes: 4 servings
Time: 3 hrs
From: Bog-myrtle

Ingredients

800 g stewing beef, cubed
3 onions, in half rings
40 g butter
2 tablespoons flour
500 ml dark beer
250 ml stock
1 tablespoon brown sugar
2 slices of bread with 2 tablespoons strong mustard
3 bog myrtle leaves
salt and pepper

Method

Pat the meat dry, season with salt and pepper and brown it in batches in the butter in a casserole. Remove it.
Cook the onions in the same pot for 10 minutes until soft and lightly browned. Sprinkle over the flour and stir for 1 minute.
Pour in the beer and the stock and scrape up the bits from the bottom. Add the sugar and the bog myrtle leaves and return the meat.
Spread the bread with mustard and lay it mustard side down on the meat. It dissolves and thickens the sauce.
Cover and simmer very gently for 2 to 2.5 hours, until the meat is tender. Stir now and then.
Remove the bog myrtle leaves, taste and adjust the seasoning. Serve with chips or mash.

Storing: 3 days in the fridge or 3 months in the freezer; the flavour improves the next day.