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Beef Beer Goulash

by Evelyn Liu


for 4 servings

  • 1 tablespoon butter
  • 1 kg (2.2 lb) stewing beef
  • 3 teaspoons salt, divided
  • 3 teaspoons pepper, divided
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 carrot, diced
  • 700 mL (3 cups) dark beer
  • 2 tablespoons tomato puree
  • 2 bay leaves
  • 5 juniper berries
  • 1 parsley, for garnish


  1. Heat half of the butter in large pot or Dutch oven.
  2. Add the beef, in batches, browning all sides of the meat. Season with 1 teaspoon of salt and pepper. Transfer the beef to a bowl and set aside. Clean the pot.
  3. In the same pan, heat remaining butter, then add in the onion, celery, and carrot. Cook until softened.
  4. Add in the beer.
  5. With a wooden spatula, scrape off the browned bits on the bottom of the pan to further flavour the stock.
  6. Add in the seared beef, tomato purée, bay leaves, juniper berries, and 2 teaspoons each of salt and pepper.
  7. Bring the stew to a boil, cover, and simmer for 2-4 hours, until the beef becomes tender.
  8. Serve topped with parsley.
  9. Enjoy!
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