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Beef stew with Abt 12

Serves: 4 persons


1.5 kg beef (neck or shoulder), butter, 2 onions (chopped in rings), 1 garlic clove (crushed), thyme, bay leaf, 2 tbsp Sirop de Liège, 2 bottles St.Bernardus Abt 12, 500ml fond or 2 extra bottles St.Bernardus Abt 12, brown roux, hot mustard, pepper, salt

Beef stew with Abt 12
Beef stew with Abt 12


Brown the meat well in some butter and add the onion, garlic, thyme, bay leaf and herbs. Add the Sirop de Liège and finally the Abt 12 and the fond (or the 2 extra bottles of St.Bernardus Abt 12). Make sure the meat is entirely covered. Let simmer until the meat is cooked.

Finishing touches

Spoon out the meat and bind the sauce with brown roux. Then add the meat to the sauce again. Season with salt and pepper. Serve with fresh fries or croquettes.

Serve with St.Bernardus Abt 12!


Abt 12 Day 2020 - Livestream

In december 2020, our CEO Julie and Filip, the chef at Bar Bernard, prepared their version of Belgian beef stew, starring our Abt 12, in the garden of our Brouwershuis Guesthouse. You can re-experience this wonderful slow cooking show on our YouTube channel.

Video on Facebook

This recipe was made by Filip Lebbe of our rooftopbar Bar Bernard (Watou, Belgium) for our book "75 years St.Bernardus: a brewery hidden in the hop fields". Have you used any of our beers in your own tasty recipe? Share it with us at and who knows, your efforts may well be rewarded.

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