Comfort food that tastes even better from your pantry

Beef stew is a beloved classic in almost every Flemish household. Everyone has their own secret ingredients and favorite way to make it. My version includes a few typical Belgian touches: dark abbey beer (I use Leffe), a spoonful of Liège syrup, and of course, the slice of bread with mustard that slowly dissolves into the sauce.

This recipe combines tradition and convenience: you make a large pot of stew at once and preserve it in jars. That way, you’ll always have a homemade meal ready for busy days.

---

Why Canning Beef Stew Is So Convenient

Beef stew takes time to simmer, so why not make a big batch while you’re at it? By canning it, you can store it for months without needing a freezer. It’s perfect for a quick meal with fries, potatoes, or even on a slice of bread.

I find it especially handy because I often forget to take frozen food out of the freezer the night before. The result? A big icy block that takes ages to thaw on low heat (or worse, in the microwave). With canned beef stew, you simply open a jar, let it simmer for 10 minutes, and it’s ready — no waiting, no hassle.

Canning saves time, prevents food waste, and ensures you always have something delicious on hand.

---

Choosing the Right Meat for Stew

---

The Best Beer for Belgian Stew

Beer is a classic ingredient in Flemish beef stew. A dark beer such as Leffe, Westmalle Dubbel, or Rochefort adds depth and richness. You can also use a local or home-brewed beer. A robust, dark beer nearly always works well.

I usually use Leffe, but dark beers from Abdij van ‘t Park or Postel are also delicious. A few years ago, we even had a home-brewed batch that had fermented too much due to excess sugar — too fizzy to drink, but perfect for stew!

---

A Touch of Sweetness: Syrup or Jam

Liège syrup (a thick, fruity spread made from apples and pears) gives the stew its signature sweet note.
If you don’t have it on hand, a spoonful of jam works just as well.

Try:

• Rhubarb jam or cranberry jam for a tangy-sweet balance
• Plum or apple-pear jam for a milder aroma

Adjust the amount depending on how sweet your jam is.

---

Ingredients (makes about 6 one-liter jars / 6 pints)

• 2¼ lbs (1 kg) onions, roughly chopped
• 6½ lbs (3 kg) stewing beef (beef or pork)
• 4 bottles (11 oz / 330 ml each) dark beer
• 7 tbsp (about 7 oz / 200 g) Liège syrup or jam
• 3 slices of bread, generously spread with mustard
• A few sprigs of thyme and rosemary (for a bouquet garni)
• 5 bay leaves
• Salt and pepper, to taste

---

How to Make Belgian Beef Stew

1. Brown the meat

Heat a large pot and sear the meat until browned on all sides. This adds flavor and gives the sauce a deep color.

2. Add the onions and seasonings

Add the chopped onions to the pot and stir well. Then add the dark beer, Liège syrup, thyme, rosemary, and bay leaves. Make sure the meat is just covered by the beer.

4. Slow simmer

Cover the pot, leaving a small opening for steam to escape, and let the stew simmer gently for 2½ to 3 hours, until the meat falls apart easily. Stir occasionally.

---

Canning (Water bath or Pressure) the Stew

Once the stew is ready, you can preserve it to enjoy later.

Step 1: Fill the jars

Spoon the hot stew into sterilized jars, leaving about ¾ inch (2 cm) of headspace.

Step 2: Water bath (European can method)

Place the jars in a canning kettle or large pot filled with warm water up to two-thirds of the jar height.
Heat gradually and let simmer for 2 hours at 212°F (100°C).

Step 3: Cool and check

Let the jars cool on a towel and check that they’ve sealed properly.

Step 4: Storage

Store in a cool, dark place. Properly canned beef stew keeps for at least 2 years.

Step 5: Reheating

When opening a jar, always heat the stew for at least 10 minutes before serving to ensure safety.
If you prefer a thicker sauce, add a little cornstarch or flour when reheating. You can also add a bit of extra syrup or seasoning to taste.

---

Alternative: Pressure Canning (for U.S. readers)

If you have a pressure canner, you can preserve this stew following U.S. safety standards.
Process pint jars for 75 minutes or quart jars for 90 minutes at 10 PSI, adjusting for altitude.
Store in a cool, dark place for up to a year.

Whether you’re using the European weck method or pressure canning, both ways give you the same result: a comforting, homemade meal ready whenever you need it.

---

FAQ: Storing and Reheating Canned Beef Stew

How long does canned beef stew keep?
Up to 2 years when properly sealed and stored in a cool, dark place.

Can I freeze the stew instead?
Yes, but the texture of the sauce may change slightly. Canning is more sustainable and energy-efficient.

How long should I reheat it?
Always let it simmer for 10 minutes before eating.

---

Why You’ll Love It

With this method, you’ll always have a delicious homemade meal ready to go.
Canning saves time, prevents waste, and lets you enjoy traditional Belgian comfort food — even on your busiest days.
It’s tastier, cheaper, and far more satisfying than takeout.

Other Ready-to-Eat Recipes for your Pantry

If you enjoy traditional home-cooked dishes and preserving your own food, you might also like these recipes, with canning instructions. Perfect when you have unexpected visitors or for a quick home cooked meals on a busy day:

• Canned Cake – a fun and surprising way to bake and preserve small cakes in jars.
• Red Cabbage with Apples – a classic Belgian side dish that pairs perfectly with beef stew.
• Homemade Applesauce – simple, naturally sweet, and perfect to serve alongside savory meals or desserts.

Pin this for later:

• Pinterest

Check out our other Recipes and Canning and Preserving Recipes for more inspiration.

Subscribe to our newsletter and don’t miss a thing:

You may also like these: